Crawfish Bisque
A rich and creamy crawfish bisque with a velvety orange broth, finished with a swirl of cream and a crispy fried crawfish tail for texture.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 18g
Ingredients
- 1 pound crawfish tails
- 4 tablespoons butter
- 1 medium onion
- 2 stalks celery
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 4 cups crawfish stock
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Melt butter in a large pot over medium heat and sauté onion, celery, and garlic until soft.
- 2
Stir in tomato paste and cook for 2 minutes, then add crawfish stock and bring to a simmer.
- 3
Add half the crawfish tails and simmer for 15 minutes to infuse flavor.
- 4
Puree the soup in batches until smooth, then return to the pot.
- 5
Stir in heavy cream and season with salt and pepper; keep warm.
- 6
Fry the remaining crawfish tails in a little oil until crispy for garnish.
- 7
Ladle bisque into bowls, drizzle with cream, and top with crispy crawfish.
Tools you’ll need
- large pot
- blender
- ladle
- frying pan
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