Servings: 8
This crawfish bisque is my grandmother’s favourite. Made with only a few readily available ingredients, this creamy, rich soup will surely sweep you off your feet! This is an excellent part of a large meal yet hearty enough for a full meal.
I just made this crawfish bisque again last night, and my kids were very happy! This time, I substitute shrimp with crawfish. I make sure to boil the shrimp to make the stock instead of chicken stock. It was not the first time I’d done this. It’s equally great, and my kids love the simple variety. If you want to make your bisque thicker, whisk cornstarch in hot water and stir this into the soup. This crawfish bisque is excellent to serve with French bread to scoop all that goodness in the bottom of the bowl. Make this outstanding dish soon and enjoy it hot.
Ingredients
1 onion, chopped
6 tbsp butter
¼ c. all-purpose flour
3 c. half-and-half cream
2 c. chicken broth
1 tsp salt
1 ½ lb peeled crawfish tails
1 pinch cayenne pepper, or to taste
1 tsp Worcestershire sauce
How to make Crawfish Bisque
Step 1: In a large saucepan, melt the butter over medium heat. Add the onion to the pan once the butter has melted and cook for about 8 minutes until golden. Whisk in the flour until smooth and continue to cook while stirring for about 5 minutes until the mixture is pale golden. Pour in the chicken broth, stirring continuously to avoid lumps. Stir in the half-and-half followed by the salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
Step 2: Adjust the heat to medium-low and simmer the mixture, stirring constantly for about 5 minutes until the bisque has slightly thickened. Make sure to not allow the bisque to boil.
Nutrition Info:
Per Serving: 272 calories; protein 15g; carbohydrates 8.3g; fat 20g; cholesterol 147.4mg; sodium 461.2mg.
Ingredients
- 1 onion, chopped
- 6 tbsp butter
- ¼ c. all-purpose flour
- 3 c. half-and-half cream
- 2 c. chicken broth
- 1 tsp salt
- 1 ½ lb peeled crawfish tails
- 1 pinch cayenne pepper, or to taste
- 1 tsp Worcestershire sauce
Instructions
Step 1: In a large saucepan, melt the butter over medium heat. Add the onion to the pan once the butter has melted and cook for about 8 minutes until golden. Whisk in the flour until smooth and continue to cook while stirring for about 5 minutes until the mixture is pale golden. Pour in the chicken broth, stirring continuously to avoid lumps. Stir in the half-and-half followed by the salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
Step 2: Adjust the heat to medium-low and simmer the mixture, stirring constantly for about 5 minutes until the bisque has slightly thickened. Make sure to not allow the bisque to boil.
