Rich & Creamy Crawfish Bisque

a bowl of creamy orange soup with croutons, crawfish tails and green onions

Rich & Creamy Crawfish Bisque

This Rich & Creamy Crawfish Bisque is the perfect quick meal for weeknight dinners, packed full flavor with the perfect amount of heat, this crawfish soup is on the table in 30 minutes!

Course Soup/Stew

Cuisine Cajun/Creole, French

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 296kcal

Author Danielle Wolter

Ingredients

4 tablespoons unsalted butter
2 tablespoons flour
½ onion, diced small
1 green pepper, diced small
1 garlic clove, minced
3 ounces tomato paste
4 cups seafood/fish stock, warmed
1 pound crawfish tails
2 teaspoon Cajun seasoning
1 cup sherry
1 teaspoon dried tarragon
1 cup heavy cream
Louisiana hot sauce (optional for garnish)
Green onions diced (optional for garnish)
Croutons (optional for garnish)

Instructions

Heat the butter and flour in a dutch oven over medium heat, stirring continuously to make a light brown roux (3-5 minutes).
Add the onion, garlic and green pepper and cook for about 2-3 minutes, until vegetables start to soften.
Then add the tomato paste and sherry and cook for 1-2 minutes. The mixture will be thick.
Add the Cajun seasoning, tarragon and seafood/fish stock slowly, stirring while adding a little at a time to ensure the roux doesn't get lumpy. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes over medium heat.
Use an immersion blender to blend the soup. Blend for 3-5 minutes, or until the soup is creamy. **If you don't have an immersion blender, remove the soup from the heat and blend in batches. Place blended soup back in the dutch oven and heat to a simmer.
Add the crawfish tails and cream and simmer for 5 minutes. Reserve a couple crawfish tails for serving if desired. Serve in bowls garnished with croutons, green onions and reserved crawfish tails.

Video

Notes

When cooking the flour and butter to make a roux, make sure to stir constantly to prevent it from burning. It is done when it is a very light brown/cream color. It should take 3-5 minutes.
Make sure to add the WARMED seafood stock slowly to the mixture while stirring. This helps prevent lumps from forming.
When using the immersion blender, blend for 3-5 minutes, or until the soup is creamy. It's ok if there are a few small chunky pieces.
If using a stand blender instead of an immersion blender, make sure to let the liquid cool slightly before blending; otherwise the heat can make the lid explode off causing a huge mess.

Nutrition