Crawfish Bisque

Crawfish Bisque Recipe - Delicious Creole Soup from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour 15 minutes | Servings: 6

Introduction

Crawfish Bisque is a traditional Louisiana dish that is rich, flavorful, and perfect for seafood lovers. This creamy soup is made with a roux base, vegetables, herbs, spices, and of course, plenty of crawfish.

History

Crawfish Bisque has its roots in Cajun and Creole cuisine, where crawfish are abundant in the bayous and rivers of Louisiana. This dish has been enjoyed for generations as a comforting and hearty meal, often served at special occasions and family gatherings.

Ingredients

0.5 cup corn oil or bacon fat
0.33 cup all-purpose flour
1 large onion, peeled and chopped
1 – 2 cloves garlic, peeled and finely chopped
1 stalk celery and leaves, chopped
4 scallions, white and green parts chopped separately
1 qt (946 ml) water
0.25 cup tomato paste
1 tsp dried thyme
1 bay leaf
6 tbsp chopped fresh parsley
8 allspice berries
3 cloves
1 tsp salt
0.25 tsp black pepper
0.25 tsp white pepper
0.25.5 tsp cayenne pepper
2 tbsp lemon juice
3 lb (1.36 kg) uncooked crayfish tails, with fat if available
hot freshly cooked rice

How to prepare

Heat the oil in a large, heavy pan.
Add the flour and cook, stirring, until it becomes a medium brown roux (the color of peanut butter).
Add the onion, garlic, celery, and the white parts of the scallions. Cook until they become softened, stirring occasionally.
Gradually stir in the water, then add the tomato paste, thyme, bay leaf, 4 tbsp of parsley, allspice berries, cloves, salt, peppers, cayenne to taste, and the lemon juice.
Bring the mixture to a boil, stirring well.
Chop about one-quarter of the crawfish tails and add them along with the fat, if available.
Cover and simmer for 1 hour, stirring occasionally.
Add the remaining whole crawfish tails and simmer, covered, for 15 minutes or longer.
Stir in the green parts of the scallions and the remaining parsley.
Serve the dish hot over rice.

Variations

Add diced tomatoes for a touch of sweetness and acidity.
Incorporate diced bell peppers for added flavor and color.
Use shrimp or crab meat as a substitute for crawfish.

Notes

If available, add 12 or more stuffed crawfish heads (thawed if frozen) 5 minutes before serving.

Cooking Tips & Tricks

Make sure to cook the roux until it reaches a medium brown color to develop a deep, nutty flavor.

- Be patient when simmering the bisque to allow the flavors to meld together.

- Adjust the seasonings to your taste preferences, adding more cayenne for a spicier dish or more lemon juice for a tangier flavor.

Serving Suggestions

Serve Crawfish Bisque hot over a bed of freshly cooked rice for a complete and satisfying meal.

Cooking Techniques

Be sure to stir the roux constantly to prevent burning.

- Simmer the bisque on low heat to allow the flavors to develop fully.

Ingredient Substitutions

If you can't find crawfish, you can use shrimp or crab meat instead.

- Substitute vegetable oil for bacon fat if desired.

Make Ahead Tips

Crawfish Bisque can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the bisque with a sprinkle of chopped parsley and a lemon wedge for a pop of color and freshness.

Pairing Recommendations

Serve Crawfish Bisque with a side of crusty French bread and a crisp green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Crawfish Bisque contains approximately 300 calories.

Carbohydrates

Each serving of Crawfish Bisque contains approximately 25 grams of carbohydrates.

Fats

This dish is rich in fats, with each serving providing around 15 grams of fat.

Proteins

Crawfish Bisque is a good source of protein, with each serving containing about 20 grams.

Vitamins and minerals

This dish is packed with essential vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains shellfish (crawfish) and may not be suitable for those with shellfish allergies.

Summary

Crawfish Bisque is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, and essential nutrients.

Summary

Crawfish Bisque is a classic Louisiana dish that is perfect for seafood lovers. This rich and flavorful soup is sure to impress your family and friends with its delicious taste and comforting warmth. Enjoy this dish as a special treat or as a comforting meal any time of year.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Crawfish Bisque. It was a warm summer day, and I had just finished helping my neighbor Mrs. Jenkins in her garden. As a thank you, she invited me into her cozy kitchen for a refreshing glass of lemonade. As we chatted, she suddenly pulled out a worn, stained recipe card from her recipe box and handed it to me with a twinkle in her eye.

"Darling, I think you'll appreciate this recipe. It's been in my family for generations and it's a real crowd-pleaser," she said with a smile.

I eagerly took the recipe card and read through the ingredients and instructions. The thought of making a rich and creamy crawfish bisque from scratch seemed daunting, but I was determined to give it a try. Mrs. Jenkins must have seen the doubt in my eyes because she reassured me that it wasn't as complicated as it seemed.

She explained that she had learned the recipe from her grandmother, who had passed it down to her. She had made some tweaks and adjustments over the years to make it her own, but the essence of the recipe remained the same. She emphasized the importance of using fresh crawfish and a homemade seafood stock to really elevate the flavors of the dish.

I thanked Mrs. Jenkins for sharing the recipe with me and promised to give it a go. As I walked home that day, I couldn't stop thinking about the delicious crawfish bisque I was going to make. I couldn't wait to share it with my family and friends and see their reactions.

The next day, I headed to the local market to pick up the necessary ingredients. I carefully selected the freshest crawfish, vegetables, herbs, and spices, making sure to follow Mrs. Jenkins' advice on what to look for. I also bought a few extra ingredients to make a homemade seafood stock, as she had suggested.

Back in my kitchen, I got to work. I started by boiling the crawfish in a large pot of seasoned water until they turned a bright red color. I then peeled the tails and set them aside, reserving the shells to make the seafood stock. I sautéed the vegetables and herbs in a pot until they were fragrant, then added the crawfish shells and enough water to cover them.

As the stock simmered on the stove, I moved on to making the roux for the bisque. I melted butter in a separate pot and added flour to create a thick paste. I slowly whisked in the seafood stock, being careful not to let it clump. The aroma of the roux filled the kitchen, making my mouth water in anticipation.

Once the roux had thickened, I added the crawfish tails, cream, and a few extra spices to round out the flavors. I let the bisque simmer on low heat for a while, allowing the ingredients to meld together and the flavors to develop. The smell that wafted through the kitchen was heavenly, a mixture of seafood, herbs, and cream that made my stomach growl in hunger.

Finally, the moment of truth arrived. I ladled the piping hot bisque into bowls and garnished them with a sprinkle of fresh herbs. I set the table and called my family to come and taste my creation. The looks of delight on their faces as they took their first spoonfuls made all the effort worthwhile.

The rich and creamy bisque was a hit, just as Mrs. Jenkins had promised. The flavors were perfectly balanced, with the sweetness of the crawfish complemented by the richness of the cream and the depth of the homemade seafood stock. It was a dish that warmed the soul and brought smiles to everyone around the table.

From that day on, Crawfish Bisque became a staple in my recipe repertoire. I made it for special occasions, family gatherings, and even just for a cozy night in with a good book. Each time I made it, I thought of Mrs. Jenkins and the moment she had shared the recipe with me, passing down a piece of her family tradition to be enjoyed for years to come.

And so, the story of how I learned to make Crawfish Bisque from Mrs. Jenkins became a cherished memory, a tale of friendship, generosity, and the joy of cooking. It was a recipe that brought people together, creating moments of happiness and connection that would be remembered long after the last spoonful had been savored.