Creamy Crawfish Bisque

Creamy Crawfish Bisque

Prep Time: 1½ Hours

Yields: 8 Servings


The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.


1 pound crawfish tails

2 cups heavy whipping cream

½ cup melted butter

1 cup diced onions

½ cup diced celery

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

2 tbsps minced garlic

1 cup diced carrots

¼ cup flour

1 cup dry white wine

2 quarts shellfish stock

½ cup tomato sauce

¼ cup sherry

¼ cup Worcestershire sauce

salt and ground white pepper to taste

cayenne pepper to taste

granulated garlic to taste

¼ cup chopped chives for garnish


In a 1-gallon, heavy-bottomed saucepot, heat melted butter over medium-high heat. Add onions, celery, bell peppers, minced garlic and carrots then sauté 5–7 minutes or until vegetables are wilted. Add flour, whisking constantly to create a white roux. Add wine and stock and simmer 5–7 minutes. Stir tomato sauce into liquid then bring to a rolling boil. Reduce heat to simmer and cook, covered, 30–40 minutes or until slightly thickened. Remove from heat, strain and discard vegetables. Return stock to pot over medium-high heat, add cream, sherry and Worcestershire sauce and season to taste using salt, peppers and granulated garlic. Cook until bisque is rich in flavor and coats the back of the spoon, 20–30 minutes. Additional stock may be added to retain thick soup-like consistency. When ready to serve, add crawfish tails and adjust seasonings if necessary. Cook 2–3 minutes or until thoroughly heated. Place a generous serving into each of the 6 soup bowls and garnish with fresh chopped chives.