EASY CRAWFISH BISQUE
Very quick and easy recipe that is bouncing with flavor. It sounds like it might not be good with all the processed cans and cheese, but it's wonderful! I first had it as a very hearty soup that will have you going back for seconds. My husband and I often eat it as a sauce over rice or pasta since it's so rich and it makes it last a lot longer. If you can't find Cr of Onion soup use onion soup. My Mom adds 2 cans of sliced potatoes to the mix, I don't.
Provided by Dr.JenLeddy
Categories Crawfish
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
- **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
- Add soups and milk, stir until well incorporated.
- Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
- Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.
CREAMY CRAWFISH BISQUE
Velvety smooth Crawfish Bisque! Can be prepared with lobster tails as well.
Provided by Sheri Raleigh-Yearby
Categories Cream Soups
Time 50m
Number Of Ingredients 14
Steps:
- 1. Saute diced onion, red bell pepper, and green onions in melted butter until soft. Add Crawfish tails and simmer, remove from heat.
- 2. Add in tomato paste and stock, whisk together well. Slowly add heavy whipping cream, half and half while whisking on low heat.
- 3. Add Crawfish mixture and seasonings. Simmer and stir until mixture is thickened. Serve with lemon zest and a side of french bread for dipping! Tres Bien!
LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
L.AFAYETTE AIRPORT FIRE DEPARTMENT CRAWFISH BISQUE
This was a favorite dish that was prepared on a regular basis in the Lafayette Airport Fire Department. It'll have you going back for seconds!
Provided by Chief Teer
Categories Cajun
Time 2h5m
Yield 6 Quarts, 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Soak the live crawfish in cold water for at least 10 minutes, and then thoroughly wash them, a small batch at a time, in a colander set under cold running water.
- Combine the water, the 2 cups of coarsely chopped onions, 3 of the parsley sprigs, the bay leaf, thyme and peppercorns in a heavy 8-to 10-quart pot and bring to a boil over high heat. Using tongs drop in the crawfish and boil them briskly, uncovered, for 5 minutes.
- With the tongs or a slotted spoon, transfer the crawfish to paper towels to drain. Then boil the liquid remaining in the pot over high heat until it is reduced to about 2 quarts. Strain the stock through a fine sieve lined with a double layer of dampened cheesecloth and set over a saucepan. Reserve 6 cups of the stock, and discard the vegetables and seasonings.
- When the crawfish are cool enough to handle, shell them one at a time in the following manner: With your hands, break off the ridged tail, snap it in half lengthwise and lift out the meat in one piece. Set the meat aside, but discard the tail shell. Some or all of the yellow fat, or "butter" from the body of the crawfish may slide out when you break off the tail. If it does, reserve it.
- Snap off the large claws and the smaller legs of the crawfish and-if you like-break the claws with a nutcracker and pick out the bits of meat. Discard the claw shells and legs. Cut off the top of the head just behind the eyes and discard. Then scoop the body shell clean with the tip of a finger or thumb and pick out any fat. Set this shell and all the fat aside, and discard the intestinal matter.
- Put all of the crawfish meat and fat through the finest blade of a food grinder, or chop it as fine as possible. There should be about 3 cups of the ground meat. Reserve the meat and 48 of the crawfish body shells, which in Louisiana are referred to as crawfish "heads".
- To prepare the bisque, bring the reserved 6 cups of crawfish stock to a boil over high heat. Remove the pan from the heat and cover tightly to keep the stock hot.
- In a heavy 6- to 8-quart casserole, warm the brown roux over low heat for 2 or 3 minutes, stirring it all the while. Add 2 cups of the finely chopped onions, the celery and 2 tablespoons of the garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft but not brown.
- Stir in the tomatoes, tomato paste, the 3 remaining parsley sprigs and 2 teaspoons of the salt. Stirring constantly, pour in the hot stock in a slow, thin stream and bring to a simmer over moderate heat. Immediately reduce the heat to low and simmer, partially covered, for 45 minutes.
- Strain the entire contents of the casserole through a fine sieve set over a deep pot, pressing down hard on. the vegetables and seasonings with the back of a large spoon to extract all their juices before discarding the pulp. Then return the crawfish bisque to the casserole.
- Meanwhile, prepare the stuffed crawfish "heads" in the following manner: In a heavy l2-inch skillet, melt 6 tablespoons of the butter over moderate heat. When the foam begins to subside, add the bread crumbs and, stirring frequently, fry them until they are crisp and golden brown. With a rubber spatula, scrape the crumbs into a deep bowl and set them aside.
- Add the remaining 8 tablespoons of butter to the skillet and melt over moderate heat. Drop in the remaining cup of finely chopped onions, the scallions and the remaining 2 teaspoons of garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
- Scrape the contents of the skillet into the bowl of toasted bread crumbs. Add 2 cups of ground crawfish meat, the ¼ cup of chopped parsley, ½ teaspoon of the red pepper and the remaining teaspoon of salt, and mix the stuffing ingredients together gently but thoroughly.
- For each stuffed crawfish head, scoop up about 1 tablespoonful of the stuffing and pack it tightly into one of the reserved shells. Immerse each head in the beaten eggs and turn it about in the flour to coat it evenly. As you proceed, set the stuffed heads aside on a platter or wax paper.
- Preheat the oven to its lowest setting, then line a large shallow baking dish with a double thickness of paper towels and set it on the middle shelf of the oven.
- Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 350° on a deep-frying thermometer.
- Deep-fry the coated stuffed crawfish heads, seven or eight at a time, turning them about with a slotted spoon until they are golden brown on all sides. As they are fried, transfer them to the paper-lined dish and keep them warm in the oven until you are ready to serve them.
- Shortly before you plan to serve the bisque, bring it to a simmer over moderate heat. Stir in the remaining cup of ground crawfish meat and 1 teaspoon of red pepper and simmer, partially covered, for about 15 minutes. Taste for seasoning. Ladle the bisque into a large heated tureen or individual soup plates and, just before serving, drop in the crawfish heads.
Nutrition Facts : Calories 1160.9, Fat 40.3, SaturatedFat 19.9, Cholesterol 988.6, Sodium 2281, Carbohydrate 78.3, Fiber 6.6, Sugar 11.4, Protein 115.7
CRAWFISH BISQUE
This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 to 6 servings (about 6 3/4 cups)
Number Of Ingredients 20
Steps:
- For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
- For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
- Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
- Divide the bisque between serving bowls and garnish with parsley, if desired.
PAPPADEAUX CRAWFISH BISQUE
Make and share this Pappadeaux Crawfish Bisque recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Crawfish
Yield 8 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil crawfish in a large pot of water.
- Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
- Heat oil in large sauce pan or Dutch oven.
- Add crawfish shells, paprika and cayenne. Saute 5 minutes.
- Add water and bring to boil. Reduce heat and simmer 30 minutes.
- Strain liquid into another pan.
- Crush shells to remove remaining liquid and add that liquid. Discard shells.
- Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
- Simmer 1 hour, stirring frequently.
- Add brandy and crawfish tail meat. Simmer 10 minutes.
- Serve hot.
Nutrition Facts : Calories 733.1, Fat 56.6, SaturatedFat 29.2, Cholesterol 473.6, Sodium 297.9, Carbohydrate 6.5, Fiber 0.9, Sugar 1.8, Protein 42.7
CRAWFISH AND SAUSAGE BISQUE
Make and share this Crawfish and Sausage Bisque recipe from Food.com.
Provided by ch2000_9
Categories < 4 Hours
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a crock pot and cook on high for 2 hours.
Nutrition Facts : Calories 448.1, Fat 13.6, SaturatedFat 5, Cholesterol 145.7, Sodium 1770.9, Carbohydrate 57.6, Fiber 4.2, Sugar 12.7, Protein 30.1
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- To make the crawfish butter, smash the shells to a pulp. This can be done in a mortar and pestle, or in a strong blender or food processor -- or with a mallet in a bowl. You really want to mash everything well so you get more flavor from the shells.
- To make the broth, heat the oil in a large stockpot over medium heat. Add the crawfish shells and smash them to bits with a potato masher. Crush and stir them as they cook until they are all in pieces. Let this cook for a few minutes, then mix in the fennel, carrot and onion. Cook for 5 minutes, stirring often. Mix in the garlic, dried mushrooms and tomato paste. Turn the heat as high as it will go and stir-fry this for 2 minutes.
- Heat 2 tablespoons crawfish butter in a large soup pot over medium-high heat. Saute the onion until soft and translucent. Do not let it brown. Pour in the vermouth or brandy and let this boil for a minute.
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