Louisiana Crawfish Bisque Recipe - Allrecipes.com
  • READY IN 35 mins

Louisiana Crawfish Bisque

Recipe by  

"My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2012

Very satisfied with this recipe, it was overall really easy to make and tasted amazing! Only problem was that it was gone too fast and the local grocery store didnt have crawfish fresh or frozen! The only advice I would give is to not stray from the reccomendation of the Tony Chacheres because we tried some random cajun seasoning that we found because our store didnt have Tony's and it made it really spicy. Oh and when we cooked it we cooked in a few of the heads just to give it some of the flavor that comes out of the head when you suck on it, which is some people's thing and others not so much, and we sprinkled in some cheddar cheese just to see what it would be like and it was awesome!

 
Most Helpful Critical Review
Feb 28, 2014

This recipe calls for way too much Tony's. I also added milk on top of the half & half to thin it out some. I'm from Louisiana and love me some Tony's but this is just too much. I stopped at 1 1/2 tbls. I also added a little garlic.

 

9 Ratings

Feb 13, 2013

This was awesome! I used shrimp, light cream cheese, and skim milk because that is what I had on hand. I also added sautéed mushrooms. My older kids and husband gobbled it up, and fought over the leftovers the next day. Great recipe, thanks!

 
Sep 25, 2013

Being from Lafayette, LA, my husband gave me lots of when I sent him to the store to get the canned items. I had frozen leftover crawfish tails from a boil a couple of months back that I'd been wanting to use, so this was perfect. I did feel a tad bit guilty making it so quickly, but it was so delicious, there is no doubt this will be a regular at our house. I only had two hours total tonight to be able to cook AND eat this dish, and we made it with time to spare. And my husband shut up and enjoyed every bite! :)

 
Feb 17, 2014

We all loved it! Kudos...

 
Apr 19, 2013

I made this for dinner last night. The only thing I did differently from the recipe was add some shrimp with the crawfish tails. I had added 2 Tbls of the Tony Chachere's seasoning and barely stopped myself from pouring in the 3rd before I thought to taste it first. It was almost too salty to be edible. I hadn't even added any salt over what was in the soups. I used unsalted butter. Perhaps the shrimp brought some extra salt to the mix. I ended up adding milk (no more 1/2 and 1/2) and another can of cream of mushroom soup to try to cut down the saltiness. It was still a bit strong. With the saltiness aside, I enjoyed the flavor and really appreciated the ease of the recipe. I highly recommend the recipe with the caution to slowly add the cajun seasoning, tasting often until the desired saltiness is achieved. If you don't get the "heat" you want, add some cayenne or some other spice that doesn't have salt. Let it be known that I am a salt person. I LOVE salt. This was just way too much!

 

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Nutrition

  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 199 mg
  • 66%
  • Fat
  • 45.3 g
  • 70%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 2378 mg
  • 95%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

jennybird55
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