Crawfish Bisque – Immaculate Bites

What is crawfish bisque?

Bisque is a delicious velvety soup that originated in France. Of course, Louisiana is also heavily influenced by France.Traditionally, shellfish such as lobster, crab, and shrimp Mirepoix A must for bisque. But in Louisiana, it’s all about crawfish and the Holy Trinity. And since everything is a puree, it’s a great opportunity to go cheap because it’s all about taste, not beauty.

recipe ingredients

1. crayfish – Not only are these guys the stars of the show, but their heads and shells make excellent flavor-based homemade stock.
2. seasoning– I use garlic, onion, celery, bay leaf, thyme, bouillon powder, salt, and black pepper to bring good aroma and flavor to the stock. Worcestershire sauce, then creole seasoningcayenne pepper, salt and pepper enhance the flavor of the bisque.
3. vegetable – No Cajun dish is complete without the sacred trinity of yellow onions, red peppers and celery. Adding garlic, fresh thyme, and tomato will enhance the flavor.
4. tomato paste – In addition to fresh tomatoes, tomato paste adds thickness and strength to the tomato flavor.
5. Roux – Butter and flour are essential to make the perfect roux.
6. wine – This optional ingredient deglazes the pan and provides incredible depth of flavor.
7. heavy cream – You need cream for the ultimate silky richness.

How to make crawfish bisque

make stock

• Boil Place the crayfish in a large pot for about 4-5 minutes. Drain and let cool for easy handling.
• prep broth – Shell the tail and remove the meat from the tail. Save the head and shell for stock, and refrigerate the tail meat until ready to use.
• simmer – Place crawfish heads and shells in a large stock pot. Then add the garlic, onion, celery, bay leaf, thyme, bouillon powder, salt, pepper and water. Stir and bring to a boil over medium-high heat. Reduce heat and simmer for 25-30 minutes. When the stock is ready, strain it through a mesh strainer and let it sit until cooked.

make a bisque

• make a base – In a large, heavy saucepan over medium heat, melt butter and drizzle with olive oil. Then add onions, garlic, celery, peppers and thyme. Cook, stirring occasionally, until the vegetables are tender and the garlic is fragrant, about 5 minutes. Then add tomato paste and chopped fresh tomatoes. Continue cooking for about 3-4 minutes.
• Roux – Sprinkle the vegetables with flour and cook for 1-2 minutes until smooth and the flour is completely absorbed. This will help thicken the soup later.
• season – Add wine, Worcestershire sauce, Creole seasoning and cayenne pepper and mix well. Then add the prepared crawfish stock. Bring everything to a boil, then reduce heat and simmer, stirring occasionally, until liquid is reduced and flavors are infused, 10 to 12 minutes. Season with salt and pepper.
• puree – Carefully pour the bisque into a blender and puree until smooth. Alternatively, you can use a stick blender in the pan and puree until smooth.
• add cream – Return the bisque to the pan, place over medium-low heat, and stir in the heavy cream and half of the crawfish. Cook until just warm, about 5 minutes.
• serve Serve in a bowl, top with remaining crayfish, and garnish with parsley and enjoy!

recipe variations

1. crayfish swap – Try this recipe with crab, shrimp, lobster, or a combination of seafood.
2. A creamier variation – Add cream, butter or milk to make it creamier and meet the expectations of French cuisine.
3. texture – I think bisque is smooth and velvety, but “your soup, your rules!” applies here. If you’re a fan of chunky, skip the blender and serve as is.
4. vegetable – Add chunks of vegetables like carrots, potatoes, corn, and celery for a chowder-like finish.

tips and tricks

1. If using frozen cooked crayfish, thaw the crayfish, skip the initial boiling step, remove the tail meat, and use the head and shell to prepare the broth.
2. For a perfect roux, keep stirring until creamy.
3. Store-bought inventory saves time. 😉
4. Allowing the soup to cool slightly before pureeing reduces explosions and makes cleanup easier. 🤦🏿‍♀️

advance instructions

Luckily, this recipe is best made ahead. freezing of Stock and Cooked Crawfish for 6 Months. again, bisque up to the part before adding the cream freeze up to 3 monthsseconds. Then, when you’re ready to enjoy your crawfish bisque, thaw it in the refrigerator overnight, reheat it in a pan, and add the cream at the right time.

How to eat and store

I have never eaten crawfish bisque, but if you do, store it in an airtight container or freezer-safe resealable bag. 3 days in the refrigerator again 3 months in the freezer.

Reheat the bisque in a pan over medium heat. Add more stock or cream if desired and simmer for a few minutes.

FAQ

Accompaniment to crawfish bisque

Appetizing crusty bread is the quintessential side and perfect for wiping the bowl clean.

1. focaccia bread
2. Carapan
3. homemade breadsticks
4. garlic bread
5. easy drop biscuits

Cozy bisque recipes to try

1. shrimp bisque
2. crab bisque
3. tomato bisque
4. lobster bisque
5. corn and crab bisque

Conclusion

Transforming a rich, creamy bisque into an elegant Southern dish served with crawfish is the ultimate dish to impress your guests. Have you ever made a bisque? Tell me which one in the comments. I am always happy to hear from you. ❤️