Quick Crawfish Bisque

Who doesn’t love New Orleans?!??! Or Mardi Gras?  Needless to say, this was one of my favorite cooking club theme’s we have done in a while. We had so many delicious seafood dishes, and I think we ate almost every bite! 

I wanted to make this crawfish bisque since I haven’t worked with it much.  The kind that I purchased I think had some seasoning on it, so add heat to make it what you want. Serve with a crusty bread as you’ll want to lick up this soup! 

The ladies of Cooking Club


1 tbsp olive oil 
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
6 tbsp unsalted butter 
5 tbsp flour
1 can of tomatoes with green chiles
32 ounces seafood stock (I made mine from lobster tail shells.) 
1 tsp dried thyme leaves 
2 bay leaes
1 lb frozen crawfish tails, thawed and rinsed. 
1/2 cup heavy cream
hot sauce

In a large Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, 4 to 5 minutes. Add celery and garlic; cook for 1 minute. Remove onion mixture from pan, and set aside.

Add butter to pan, and melt over medium heat. Whisk in flour until combined. Reduce heat to medium- low; cook, stirring occasionally, until
a peanut butter-colored roux forms, about 10 minutes. Add onion mixture, tomatoes, and seafood stock.

With an immersion blender, blend until smooth. Add thyme and bay leaves; cook for 20 minutes, stirring occasionally.

Stir in crawfish, and cook for
10 minutes. Remove bay leaves. 

Just before serving, stir in cream. 

Serve with hot sauce.

Original Recipe: https://www.louisianacookin.com/quick-crawfish-bisque/

2 Replies to “Quick Crawfish Bisque”

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