Crawfish Bisque Recipe

Anybody who is knowledgeable about cooking terms will immediately know that this crawfish bisque recipe is actually a soup dish inspired of French origin. Bisque is the strained broth of crustaceans. And if you are using crawfish, then there is no problem. Just make sure that your diners are not allergic to crustaceans.

Crawfish soup or bisque

Ingredients

• 1 lb. Louisiana Crawfish Tails
• 3 quarts Crawfish Stock
• 1½ cup Bell Peppers, diced
• 1½ cup Onions, diced
• 1 cup Flour
• 1 cup Vegetable Oil
• 1 cup Celery, diced
• 1 cup Green Onions, sliced
• ½ cup Fresh Parsley, chopped
• ¼ cup Tomato Sauce
• 2 tablespoons Garlic, minced
• 1 teaspoon Salt
• ½ teaspoon Cayenne
• ½ teaspoon Paprika
• ½ teaspoon Black Pepper
• Salt and Black Pepper
• Hot Sauce
• Steamed white rice

Directions

1. In a heavy pot over medium high heat, heat oil. Whisk in the flour, stirring constantly until a dark brown roux is attained.
2. Add the bell pepper, celery, onion, and garlic. Saute vegetables until they turn translucent and soft, about 5-7 minutes.
3. Add in tomato sauce. Stir.
4. Gradually add stock. Stir well to mix the roux and vegetables.
5. Add black pepper, salt, cayenne, and paprika. Cover, reduce the heat, and let simmer for an additional 30 minutes. Stir occasionally.
6. Add crawfish tails, parsley, and green onions. Stir before covering and allowing to simmer for 5 more minutes.
7. Serve this crawfish bisque recipe in soup bowl or over a cup of steamed white rice.

Tips

You can adjust the taste by putting in more hot sauce, black pepper and salt.