Crawfish Bisque
Crawfish Bisque
Ingredients
For the Crawfish Stuffing
- 2 cups crawfish tails, boiled or frozen Louisiana, chopped
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup bell pepper, finely chopped
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup seafood stock
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1 tablespoon Southern Made Creole Seasoning, or to taste
- 1/4 cup green onion, fresh, chopped
- 1/4 cup parsley, fresh, chopped
- 12 crawfish heads, cleaned, eyes removed
For the Bisque Base
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup onions, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 2 tablespoons garlic, minced
- 6 cups seafood stock
- 2 bay leaves
- 1 pound crawfish tails, whole
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 2 tablespoons Southern Made Creole Seasoning, or to taste
- 1/2 cup crawfish claws, optional
- 1/4 cup green onion, fresh, chopped
- 2 cups rice, cooked, for serving
Instructions
- 1
Finely chop the boiled or frozen Louisiana crawfish tails for the stuffing. Set aside in a medium bowl.
⏱️ 5 min
- 2
In a food processor, combine the onion, celery, and bell pepper for the stuffing (the 'holy trinity'). Process until very finely chopped.
⏱️ 3 min
- 3
Melt butter in a large skillet over medium heat. Add the finely chopped 'holy trinity' and sauté until tender, about 8-10 minutes.
⏱️ 10 min
- 4
Add minced garlic to the skillet and sauté for another 30 seconds until fragrant.
⏱️ 1 min
- 5
Stir in the chopped crawfish tails, breadcrumbs, and seafood stock into the skillet. Mix well.
⏱️ 2 min
- 6
Season the stuffing mixture with granulated garlic, paprika, and Southern Made Creole Seasoning. Stir thoroughly to combine all the flavors.
⏱️ 2 min
- 7
Fold in the fresh chopped green onion and parsley into the crawfish stuffing mixture. Mix until just combined.
⏱️ 2 min
- 8
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 9
Carefully pipe or spoon the prepared crawfish stuffing into the cleaned crawfish heads.
⏱️ 10 min
- 10
Place the stuffed crawfish heads on a baking sheet and bake in the preheated oven for about 15 minutes, or until lightly golden and heated through.
⏱️ 15 min•🌡️ 400
- 11
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Gradually whisk in the all-purpose flour to create a roux. Cook, stirring constantly, until the roux reaches a 'milk chocolate color,' about 15-20 minutes.
⏱️ 20 min
- 12
Add the chopped onions, bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
⏱️ 10 min
- 13
Stir in the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 1 min
- 14
Gradually pour in the seafood stock, whisking constantly to prevent lumps. Add the bay leaves.
⏱️ 3 min
- 15
Bring the bisque to a boil, then reduce the heat to low and simmer for about 30 minutes, allowing the flavors to meld and the bisque to thicken slightly.
⏱️ 30 min
- 16
Add the whole crawfish tails to the simmering bisque.
⏱️ 2 min
- 17
Season the bisque with granulated garlic, granulated onion, black pepper, paprika, and Southern Made Creole Seasoning. Taste and adjust seasonings as needed.
⏱️ 2 min
- 18
Carefully add all the previously baked stuffed crawfish heads to the bisque.
⏱️ 1 min
- 19
If using, add the crawfish claws to the bisque.
⏱️ 1 min
- 20
Stir in the fresh chopped green onion. Mix everything together gently.
⏱️ 1 min
- 21
Serve the Crawfish Bisque hot over a bed of cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crawfish Bisque
For the Crawfish Stuffing
- 2 cups crawfish tails, boiled or frozen Louisiana, chopped
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup bell pepper, finely chopped
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup seafood stock
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1 tablespoon Southern Made Creole Seasoning, or to taste
- 1/4 cup green onion, fresh, chopped
- 1/4 cup parsley, fresh, chopped
- 12 crawfish heads, cleaned, eyes removed
For the Bisque Base
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup onions, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 2 tablespoons garlic, minced
- 6 cups seafood stock
- 2 bay leaves
- 1 pound crawfish tails, whole
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 2 tablespoons Southern Made Creole Seasoning, or to taste
- 1/2 cup crawfish claws, optional
- 1/4 cup green onion, fresh, chopped
- 2 cups rice, cooked, for serving
Instructions
- 1
Finely chop the boiled or frozen Louisiana crawfish tails for the stuffing. Set aside in a medium bowl.
⏱️ 5 min - 2
In a food processor, combine the onion, celery, and bell pepper for the stuffing (the 'holy trinity'). Process until very finely chopped.
⏱️ 3 min - 3
Melt butter in a large skillet over medium heat. Add the finely chopped 'holy trinity' and sauté until tender, about 8-10 minutes.
⏱️ 10 min - 4
Add minced garlic to the skillet and sauté for another 30 seconds until fragrant.
⏱️ 1 min - 5
Stir in the chopped crawfish tails, breadcrumbs, and seafood stock into the skillet. Mix well.
⏱️ 2 min - 6
Season the stuffing mixture with granulated garlic, paprika, and Southern Made Creole Seasoning. Stir thoroughly to combine all the flavors.
⏱️ 2 min - 7
Fold in the fresh chopped green onion and parsley into the crawfish stuffing mixture. Mix until just combined.
⏱️ 2 min - 8
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 9
Carefully pipe or spoon the prepared crawfish stuffing into the cleaned crawfish heads.
⏱️ 10 min - 10
Place the stuffed crawfish heads on a baking sheet and bake in the preheated oven for about 15 minutes, or until lightly golden and heated through.
⏱️ 15 min•🌡️ 400 - 11
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Gradually whisk in the all-purpose flour to create a roux. Cook, stirring constantly, until the roux reaches a 'milk chocolate color,' about 15-20 minutes.
⏱️ 20 min - 12
Add the chopped onions, bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
⏱️ 10 min - 13
Stir in the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 1 min - 14
Gradually pour in the seafood stock, whisking constantly to prevent lumps. Add the bay leaves.
⏱️ 3 min - 15
Bring the bisque to a boil, then reduce the heat to low and simmer for about 30 minutes, allowing the flavors to meld and the bisque to thicken slightly.
⏱️ 30 min - 16
Add the whole crawfish tails to the simmering bisque.
⏱️ 2 min - 17
Season the bisque with granulated garlic, granulated onion, black pepper, paprika, and Southern Made Creole Seasoning. Taste and adjust seasonings as needed.
⏱️ 2 min - 18
Carefully add all the previously baked stuffed crawfish heads to the bisque.
⏱️ 1 min - 19
If using, add the crawfish claws to the bisque.
⏱️ 1 min - 20
Stir in the fresh chopped green onion. Mix everything together gently.
⏱️ 1 min - 21
Serve the Crawfish Bisque hot over a bed of cooked rice.
⏱️ 1 min