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two bowls of crawfish bisque garnished with cream, parsley and oyster crackers on a white wooden background
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5 from 2 votes

Crawfish Bisque

Velvety crawfish bisque combines crawfish tail meat, cream, leeks, garlic and crab boil for a little heat. Serve warm with crusty bread.
Course Soup
Cuisine American, Cajun
Cook Time 23 minutes
Servings 4 people
Calories 281kcal
Author Lisa B.

Ingredients

  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 leek white and light green parts washed and chopped
  • 3 cloves minced garlic
  • 1/4 cup all-purpose flour
  • 1 can (6-ounces) tomato paste
  • 1/4 cup bourbon
  • 1/4 cup dry sherry
  • 4 cups seafood or chicken stock
  • 2 cups heavy cream
  • 1 teaspoon shrimp boil
  • 1 pound cooked crawfish tail meat
  • Salt and pepper to taste

Instructions

  • Heat olive oil and butter in a large stock pot over medium heat. Add the leek and sauté until tender, about 10 minutes.
  • Add the chopped garlic and sauté for an additional three minutes.
  • Gradually add the flour, whisking to prevent lumps. Cook for two minutes.
  • Whisk in the tomato paste.
  • Whisk in the bourbon and sherry. Cook for three minutes.
  • Add the seafood or chicken stock, heavy cream and shrimp boil. Bring to a boil, then simmer until the liquid has thickened, about 3-5 minutes. Stir frequently to prevent the cream from scorching.
  • Remove the pot from the heat. Add the crawfish meat and stir to combine.
  • Working in batches, transfer the soup to a blender and puree until smooth. Alternately, puree the soup using an immersion blender.
  • Return the pureed soup to the pot. Season with salt and pepper to taste.

Video

Notes

Storage. Crawfish bisque should be refrigerated within two hours. Store in a food safe container with a lid. Crawfish is very fatty and can spoil quickly, so I highly recommend eating the leftover bisque within four days.
Freezing. Transfer any remaining bisque to an airtight container or a freezer bag. If using a bag, carefully remove as much air as you can from the bag before sealing. Be sure to leave some room for expansion. Freeze for up to three months. Thaw completely overnight in the refrigerator before reheating.
Reheating. Pour the soup into a saucepan and reheat over medium low heat. If you are reheating previously frozen crawfish bisque, you may notice the cream has separated from the rest of the soup. Stir the bisque frequently while reheating and the bisque should come together again.

Nutrition

Serving: 8ounces | Calories: 281kcal | Carbohydrates: 4.9g | Protein: 8.1g | Fat: 24.2g | Saturated Fat: 11.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 10g | Cholesterol: 109.8mg | Sodium: 1304mg | Potassium: 120.2mg | Fiber: 0.6g | Sugar: 0.6g