Louisiana Crawfish Bisque Recipe

Very satisfied with this recipe, it was overall really easy to make and tasted amazing! Only problem was that it was gone too fast and the local grocery store didnt have crawfish fresh or frozen! The only advice I would give is to not stray from the reccomendation of the Tony Chacheres because we tried some random cajun seasoning that we found because our store didnt have Tony's and it made it really spicy. Oh and when we cooked it we cooked in a few of the heads just to give it some of the flavor that comes out of the head when you suck on it, which is some people's thing and others not so much, and we sprinkled in some cheddar cheese just to see what it would be like and it was awesome!

This was awesome....I did a few things differently though. First I got some fresh boiled crawfish (about 3 pounds) and peeled the tails, saving the heads and claws. I also used a little less than a pound of frozen shrimp. I had some garlic that I melted with butter to make my side of garlic bread that I served with it so I threw that in when I was sauteing the veggies at the beginning. I wrapped the crawfish heads and and claws in a cheese cloth and essentially steeped them in the soup as it cooked. I put them in after I sauted the vegetables and just threw all the other ingredients in around it. I used frozen corn instead of the two different kinds of corn, and it worked out just fine. I don't measure Tonys so I just added till it tasted right. It did take a decent bit of salt, pepper and Tonys for it to taste right, and I added parsley too it as well. It was awesome. My husband had 3 bowls I think. Definitely worth serving with a side of garlic bread. This was the first time I made this because I don't typically care for soups as meals but this was AWESOME!!!

I made this several times with no mushroom soup (subbed Cream of Celery) because some in the family don't really care for shrooms. I also added sherry wine as it gives this dish a completely different flavor profile. Simple, very adaptable, and you can use any type of shellfish as well as some Cod, etc. And it is really easy.

I used olive oil instead of butter, fat free cream cheese and fat free cream of mushroom. Instead if crawfish I used shrimp and cut back on the creole seasoning to 1 tablespoon and no extra salt or pepper. It was a hit! Took it to church and they loved it and had lots of requests for the recipe. My sister who doesnt like shrimp loved it. Be careful not to overcook shrimp cause it will get rubbery.

I made it adding a little more white corn, and some blue crab meat. I stopped at 1tbsp of Tony's because the kids in my house do the like spicy. It was awsome. For the French bread I got a fresh loaf, sliced on a bias, and mixed up some olive oil, garlic, salt, and Italian seasoning blend to taste, brushed on rhe slices and toasted in the oven until beautifully browned.

This is so good. I have made it more than a dozen times and felt I should leave a review. The only thing we changed was adding more crawfish, sometimes shrimp. So fast to make and it is always eaten down to the last drop.

I was born and raised in Acadiana. This was a solid crawfish bisque. My non -cajun wife loved it. I used 2 1/2 tbsp of non salted Tony C's. I still like my bisque with crawfish stock and a medium rue along with stuffed crawfish shells.

Please use only 1 tbs of seasoning to start with and add a little at a time if you feel the need. I used only 1 tbs and it was more than enough.

Not bad! An easy seafood bisque -- I did make a few changes (plus advice from previous reviews). As the butter melted, I snipped the green onion into the pot. I let that simmer on low for quite a while (while I peeled well over a pound of shrimp). Added everything except that 1) I subbed raw gulf shrimp for crawfish because I no longer live in crawfish country :( and 2) I used 2 cans yellow corn instead of any white. Mixed well and let shrimp cook as cream cheese melted. Added the half-n-half and only 1.5 Tbsp Tony's - plenty salty and could probably have gone with less. Not enough heat so will be adding some cayenne as well. Not a perfect recipe but great for a quick and easy bisque!! :)

Followed the recipe, except for halving the amount of Tony's, it was pretty much as I thought it would be. It was was too thick. I cut it with some skim milk, added about half a tsp of crushed red pepper, and the magic ingredient - about a third cup (I didn't measure) brandy. Bam! The pepper gave it the right kick, and the brandy gave it that flavor you don't get our of a can.

I made this for dinner last night. The only thing I did differently from the recipe was add some shrimp with the crawfish tails. I had added 2 Tbls of the Tony Chachere's seasoning and barely stopped myself from pouring in the 3rd before I thought to taste it first. It was almost too salty to be edible. I hadn't even added any salt over what was in the soups. I used unsalted butter. Perhaps the shrimp brought some extra salt to the mix. I ended up adding milk (no more 1/2 and 1/2) and another can of cream of mushroom soup to try to cut down the saltiness. It was still a bit strong. With the saltiness aside, I enjoyed the flavor and really appreciated the ease of the recipe. I highly recommend the recipe with the caution to slowly add the cajun seasoning, tasting often until the desired saltiness is achieved. If you don't get the "heat" you want, add some cayenne or some other spice that doesn't have salt. Let it be known that I am a salt person. I LOVE salt. This was just way too much!

This is wonderful. But as a cajun I believe in a little lagniappe(extra) it tastes better and it goes further. I add a pack of imitation crab(chopped), 1 bag of medium to large shrimp, liquid crab boil and Old Bay instead of Tony's, fresh finely minced garlic. Also, I use heavy cream first and then half and half to thin it out until I get the consistency desired.

No

Tastes even better than it looks.

It was really good. I have to admit with alll the cans and no roux, I was surprised. This will be a winter dish often at our house.

Delicious! I put about a half block of cream cheese and added chicken broth to thin it. It turned out great!

Even my teen nephew loved it.

Sorry... The second that I read "Can of Cream of Whatever", I know whatever I'm making is going to be too salty and taste like processed food... Because it is made out of processed ingredients that contain too much salt. I had a craving, so I told myself to stop being judgy and give it a try. Made exactly as written and, unfortunately, my judginess was justified. Nobody in my house would eat it. Too salty and tastes like canned soup with crawfish tails in it.

Any recipe that relies on heavily salted canned soups as a base is not something I'd serve my family.

Love this recipe and have made it several times! Sometimes I substitute a pound of shrimp and 1 can of crabmeat for the crawfish and it is delicious as well.