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two blue bowls filled with crawfish bisque topped with cream and oyster crackers
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5 from 1 vote

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.


  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 leeks white and light green parts washed and chopped
  • 3 cloves garlic coarsely chopped
  • 1/4 cup all-purpose flour
  • 1 (6- unce can) tomato paste
  • 1/4 cup Cognac or brandy
  • 1/4 cup dry sherry
  • 4 cups seafood or chicken stock
  • 2 cups heavy cream
  • 1 teaspoon shrimp boil
  • 2 teaspoons kosher salt
  • 1 pound cooked crawfish tail meat
  • 1 teaspoon freshly ground black pepper


  • Heat olive oil and butter in a large stock pot over medium heat. Add the leeks and sauté until the leeks are 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 cognac 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 soup using an immersion blender.
  • Return the pureed soup to the pot. Season with salt and pepper to taste.


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