Whenever crawfish season comes around, crawfish bisque is on the list of most requested dishes. Plus, my aunt always enjoyed this dish, bringing back comforting memories. All the more reason to make this classic bisque. Crawfish bisque from scratch always amazes my family. What I absolutely love is zero waste. Everything, head to tail, contributes to the best bisque you’ll ever try.
Recipe Ingredients
How to Make Crawfish Bisque
Make the Stock
Boil your crawfish in a large pot of water for about 4-5 minutes. Drain and allow them to cool to handle them easier. Prep Broth – Remove the tail meat by peeling off the shell in the tail. Save the head and shells for the stock and place the tail meat in your refrigerator until ready to use. Simmer – Add the head and shell of the crawfish to a large stock pot. Then add garlic, onion, celery, bay leaves, thyme, bouillon powder, salt, pepper, and water. Give it a stir and bring it to a boil over medium-high heat. Reduce the heat and simmer for 25-30 minutes. When your stock is ready, strain it through a mesh strainer and reserve it until ready to cook.
Make the Bisque
Make the Base – Place a large, heavy pot over medium heat, melt butter, and drizzle over olive oil. Next, add onion, garlic, celery, bell pepper, and thyme. Cook until vegetables are soft and garlic is fragrant, occasionally stirring for about 5 minutes. Then add tomato paste and fresh chopped tomato. Continue to cook for about 3-4 minutes. The Roux – Sprinkle flour over vegetables and cook until smooth and flour are fully absorbed, 1-2 minutes. This will help to thicken the soup later. Season – Pour in the wine, Worcestershire sauces, Creole seasoning, and cayenne pepper while stirring to thoroughly combine. Next, add prepared crawfish stock. Bring it all to a boil, then reduce heat and let simmer until liquid is reduced and flavors meld, occasionally stirring, 10-12 minutes—season with salt and pepper to taste. Puree – Carefully pour bisque into a blender and puree until smooth. Alternatively, you may use a stick blender in the pot to puree until smooth. Add Cream – Return the bisque to the pot, place over medium-low heat, and stir in heavy cream and half of the crawfish meat. Cook until just warmed through, about 5 minutes. Serve in bowls, top with the remaining crawfish meat, garnish with parsley, and enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Luckily this recipe is great for making in advance. You can freeze the stock and cooked crawfish for 6 months. You can also make the bisque up to the part before adding the cream and freeze it for up to 3 months. Then when you’re ready to enjoy crawfish bisque, thaw it overnight in the fridge, reheat it in a pot, and add the cream at the appropriate moment.
Serving and Storage Instructions
I’ve never had leftover crawfish bisque, but if you do, it stores well in an airtight container or freezer-safe resealable bag in the fridge for 3 days or 3 months in the freezer. Reheat the bisque in a saucepan over medium heat. Add more stock or cream if necessary, then simmer for a few minutes.
What to Serve With Crawfish Bisque
Mouthwatering crusty bread is the typical side, perfect for wiping your bowl clean. Any of the following recipes go well with soup.
More Cozy Bisque Recipes to Try
Conclusion
Rich, creamy bisque turned into elegant Southern comfort food with crawfish is the ultimate impress-your-guests dish. Have you ever made a bisque? Tell me which one in the comments. I’m always happy to hear from you. ❤️
