Rich & Creamy Crawfish Bisque

4.81 from 67 votes

This creamy Louisiana crawfish bisque is rich, comforting, and packed with Cajun flavor. Perfect cozy seafood soup recipe!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course, Soup/Stew

Cuisine: American, Cajun/Creole, French

Servings: servings

Calories: 296kcal

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.

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.