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Crawfish Bisque Recipe
Crawfish Bisque Recipe
Utilizing this Crawfish Bisque Recipe will enable you to prepare one of the most loved Cajun dishes in Louisiana. When preparing Crawfish Bisque, you'll need cleaned crawfish heads to stuff with a delicious crawfish stuffing which are cooked in a stew. A Crawfish Bisque is usually made a short time after having a crawfish boil, since crawfish heads are plentiful at that time.

Save at least 50 of the largest crawfish heads when having a crawfish boil. The crawfish heads can be frozen for 1-2 weeks but must be thoroughly cleaned before doing so. If you do not have time to immediately clean the heads, simply bag them and refrigerate. Clean the heads on the following day and then freeze. Do not freeze in water. As you can see, making Crawfish Bisque is probably the most labor intensive Cajun recipe that you will ever make.

It takes 6-7 pounds of boiled crawfish to yield 1 pound of crawfish tails. If you have 6-7 pounds of boiled crawfish left over from a crawfish boil, you can use the peeled crawfish tails in this recipe. If you do, make sure that you devien the tails and remove all fat. Remember that these crawfish tails will be seasoned and that should be taken into consideration when seasoning the stuffing.
"Crawfish Bisque Stuffing"
Qty Size Ingredients Notation
1 lb.  Crawfish Tail Meat (No Fat)  Chopped
50    Crawfish Heads  Cleaned
1 cup  Bread Crumbs  
1 stick  Butter  Melted
1/4 cup  Evaporated Milk  
1    Egg  Beaten
1 medium  Onion  Diced
1/2 cup  Green Onion Tops  Thinly Sliced
2 ribs  Celery  Diced
1 Tbsp.  Cajun Seasoning
 Use 1/2 Tbls. if Boiled Crawfish
 To Taste
"Crawfish Bisque Stew"
Qty Size Ingredients Notation
1/2 cup  Flour  
1/2 cup  Canola or Vegetable Oil  
1/2 stick  Butter  Melted
1 14.5 oz.  Can Stewed Tomatoes  
1 6 oz.  Can Tomato Paste  
1 medium  Onion  Diced
1 large  Green Bell Pepper  Diced
2 ribs  Celery  Diced
1/2 cup  Green Onions  Thinly Sliced
1/2 cup  Parsley  Finely Chopped
2 cloves  Garlic  Minced
1 tsp.  Salt  To Taste
1 Tbsp.  Cajun Seasoning  To Taste
"How to Prepare Crawfish Bisque Stuffing"
Skillet
    To prepare crawfish, place in food processor and use the "Pulse Setting" 1-2 seconds at a time until the pieces of crawfish are approximately 1/4" in size.

  • In a heavy skillet, melt the butter over medium heat.

  • Add onions, bell pepper, green onions, celery and parsley to the melted butter.

  • Saute vegetables until the onions become translucent (do not brown).

  • Reduce heat to medium-low. Add crawfish and bread crumbs to mixture. Simmer for 10 minutes.

  • Add milk, egg, salt and Cajun seasoning. Mix well. Simmer for 5 more minutes.

  • Add additional salt and Cajun seasoning, if needed. Mix well and remove from heat.

  • Fill the heads with the crawfish stuffing and set aside.
"How to Prepare Crawfish Bisque"
Stock Pot
  • Add the flour to the oil in a heavy, large pot and make a medium-dark roux.

  • Add onions, bell pepper, celery, green onions, parsley and garlic to the roux. Stir constantly until all of the vegetables have wilted.

  • Reduce heat to medium. Add tomatoes and tomato paste. Cook for 5 minutes.

  • Add hot water to achieve desired consistency.

  • Add salt and Cajun seasoning. Mix well. Cook for 10 minutes longer.

  • Add additional salt and Cajun seasoning, if needed. A lot of Cajuns would also like to add some hot sauce and red pepper to make it good and spicy.

  • Add the stuffed crawfish heads to the stew and simmer for 30 minutes.

    Note: If the stew seems too thick, thin with hot water to desired consistency.

  • Serve the Crawfish Bisque over cooked rice.
 
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