Crawfish Bisque Recipes

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CRAWFISH BISQUE

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 21



Crawfish Bisque image

Steps:

  • Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
  • Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
  • Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
  • Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.

1/4 cup olive oil
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
2 tablespoons all-purpose flour
4 cloves garlic, chopped
2 onions, chopped
2 stalks lemongrass, chopped
1 stalk celery, chopped
1 bulb fennel, chopped
1 thumb ginger, chopped
1/4 cup white rice
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
1 bay leaf
1 sprig thyme
1/4 cup brandy
6 cups crawfish stock
2 cups heavy cream
1 lime, zested
Salt and freshly ground black pepper
Hot sauce, such as Tabasco

LOUISIANA CRAWFISH BISQUE

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.

Provided by jennybird55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 6

Number Of Ingredients 12



Louisiana Crawfish Bisque image

Steps:

  • 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.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

EASY CRAWFISH BISQUE

Very quick and easy recipe that is bouncing with flavor. It sounds like it might not be good with all the processed cans and cheese, but it's wonderful! I first had it as a very hearty soup that will have you going back for seconds. My husband and I often eat it as a sauce over rice or pasta since it's so rich and it makes it last a lot longer. If you can't find Cr of Onion soup use onion soup. My Mom adds 2 cans of sliced potatoes to the mix, I don't.

Provided by Dr.JenLeddy

Categories     Crawfish

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11



Easy Crawfish Bisque image

Steps:

  • Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
  • **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
  • Add soups and milk, stir until well incorporated.
  • Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
  • Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.

2 cups onions, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of onion soup
1 (10 3/4 ounce) can cream of chicken soup
4 (12 ounce) cans evaporated milk
1 lb Velveeta Mexican cheese, cut into 1/2-inch cubes
2 (14 1/2 ounce) cans corn, drained
2 lbs crawfish tails (I usually use 1 pound of crawfish and 1 pound of shrimp)
2 tablespoons cajun seasoning

PAPPADEAUX CRAWFISH BISQUE

Make and share this Pappadeaux Crawfish Bisque recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Crawfish

Yield 8 , 6 serving(s)

Number Of Ingredients 11



Pappadeaux Crawfish Bisque image

Steps:

  • Boil crawfish in a large pot of water.
  • Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
  • Heat oil in large sauce pan or Dutch oven.
  • Add crawfish shells, paprika and cayenne. Saute 5 minutes.
  • Add water and bring to boil. Reduce heat and simmer 30 minutes.
  • Strain liquid into another pan.
  • Crush shells to remove remaining liquid and add that liquid. Discard shells.
  • Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
  • Simmer 1 hour, stirring frequently.
  • Add brandy and crawfish tail meat. Simmer 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 733.1, Fat 56.6, SaturatedFat 29.2, Cholesterol 473.6, Sodium 297.9, Carbohydrate 6.5, Fiber 0.9, Sugar 1.8, Protein 42.7

3 lbs crawfish
2 ounces olive oil
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 quarts water
1/2 cup onion, chopped
1/2 cup green bell pepper
1 tablespoon tomato paste
3 cups whipping cream
1/2 cup tomatoes, Chopped
2 ounces brandy, 4 Tbsp

CRAWFISH BISQUE BALLS

Make and share this Crawfish Bisque Balls recipe from Food.com.

Provided by VT Mtngirl

Categories     Crawfish

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20



Crawfish Bisque Balls image

Steps:

  • Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery.
  • Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball).
  • Place on greased baking sheet. Bake 20 minutes at 350*.
  • Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender.
  • Add water, salt, red pepper, & tomato sauce. Let boil a few minutes.
  • Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed.
  • If desired, add the chopped green onions & parsley just prior to serving.
  • Serve over cooked rice.

Nutrition Facts : Calories 244.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 156.5, Sodium 939.1, Carbohydrate 14.2, Fiber 1.3, Sugar 2.5, Protein 20.1

2 lbs peeled crawfish tails
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
1 cup plain breadcrumbs
2 eggs, lightly beaten
1 1/2 teaspoons salt (to taste)
1/2 teaspoon red pepper (to taste)
2 tablespoons chopped fresh parsley
1/2 cup vegetable oil
1/2 cup flour
1 medium onion, chopped
2 celery ribs, chopped
4 cups water
2 teaspoons salt (to taste)
1/2 teaspoon red pepper (to taste)
1 (8 ounce) can tomato sauce
1 lb fresh crawfish tail
1/4 cup chopped green onion (optional)
1/4 cup chopped fresh parsley (optional)
cooked rice

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