Crawfish Bisque

Name: Crawfish Bisque
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 4 tbsp unsalted butter; 1 cup yellow onion, diced; 1/2 cup celery, diced; 1/2 cup green bell pepper, diced; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 4 cups seafood stock; 2 tsp Cajun seasoning; 1 cup heavy cream; 1 lb cooked crawfish tails, chopped; 1/4 cup green onions, sliced

A rich and velvety seafood soup loaded with tender crawfish tails and Creole aromatics.

50 minMediumServes 4380 cal/serving

Southern AmericanSoupStovetopStandardLow CarbNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

4 tbsp unsalted butter
1 cup yellow onion, diced
1/2 cup celery, diced
1/2 cup green bell pepper, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
4 cups seafood stock
2 tsp Cajun seasoning
1 cup heavy cream
1 lb cooked crawfish tails, chopped
1/4 cup green onions, sliced

Instructions

1

Melt 4 tbsp unsalted butter in a Dutch oven over medium heat.
2

Add 1 cup diced yellow onion, 1/2 cup diced celery, 1/2 cup diced green bell pepper, and 2 minced garlic cloves, then cook for 6 minutes until softened.
3

Whisk in 1/4 cup all-purpose flour and cook for 2 minutes to create a blonde roux.
4

Gradually stir in 4 cups seafood stock and 2 tsp Cajun seasoning, bringing the mixture to a simmer for 15 minutes.
5

Reduce heat to low, stir in 1 cup heavy cream and 1 lb chopped cooked crawfish tails, and warm until crawfish reaches an internal temperature of 145 degrees F.
6

Garnish with 1/4 cup sliced green onions and serve hot.

Questions

Can I make Crawfish Bisque dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Crawfish Bisque gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Crawfish Bisque keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Crawfish Bisque?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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