Crawfish Bisque

5 from 2 votes

Perfect for seafood lovers, this quick and easy crawfish bisque has all that yummy crawfish flavor without all of the work.

Course Soup

Cuisine American, Cajun

Cook Time 23

Servings 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. Allow leftover crawfish bisque to come to room temperature. Store in a food-safe container with a lid and refrigerate within two hours. Crawfish is very fatty and can spoil quickly, so I highly recommend eating the leftover bisque within four days.

Freezing. Because of the heavy cream, I do not recommend freezing this bisque because it will cause the cream to separate and the bisque will be watery.

Reheating. Pour the soup into a large saucepan and reheat over medium-low heat.

Nutrition