Here’s a classic Louisiana-style Crawfish Bisque recipe—it’s rich, comforting, and full of flavor. This dish traditionally uses crawfish heads stuffed with a seasoned crawfish dressing, but you can also use small potato halves or just skip the stuffing part for an easier version.
Crawfish Bisque Recipe
Ingredients
For the Bisque Base:
1 stick (½ cup) unsalted butter
½ cup all-purpose flour
1 large onion, finely chopped
1 bell pepper (green or red), finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 (6 oz) can tomato paste
8 cups seafood stock (or chicken stock if needed)
2 lbs crawfish tails (preferably Louisiana crawfish)
2 tsp Cajun seasoning (adjust to taste)
1 tsp paprika
1 bay leaf
Salt and black pepper to taste
Hot sauce (optional)
For the Crawfish Stuffing (Optional):
1 lb crawfish tails, chopped
¼ cup onion, finely chopped
¼ cup bell pepper, finely chopped
¼ cup celery, finely chopped
1 clove garlic, minced
½ cup breadcrumbs
1 egg
2 tbsp parsley, chopped
2 tbsp green onions, chopped
Salt, pepper, and Cajun seasoning to taste
Instructions
1. Make the Stuffing (Optional)
If using crawfish heads or potato halves:
Sauté the onion, bell pepper, celery, and garlic in a bit of butter until soft.
Stir in the chopped crawfish, cook 2–3 mins.
Remove from heat, then mix in breadcrumbs, egg, parsley, green onions, and seasonings.
Stuff into cleaned crawfish heads or hollowed potato halves. Set aside.
2. Make the Bisque Base
In a large pot or Dutch oven, melt the butter over medium heat.
Whisk in the flour to make a medium roux—cook and stir until golden brown (about 5–7 minutes).
Add the onion, bell pepper, celery, and garlic. Cook until soft, about 5 mins.
Stir in tomato paste and cook 2–3 minutes to deepen the flavor.
Gradually whisk in the stock until smooth.
Add bay leaf, Cajun seasoning, paprika, salt, and pepper.
Simmer for 20–30 minutes, stirring occasionally.
3. Add Crawfish and Stuffed Heads
Gently add in the crawfish tails (and stuffed heads or potatoes if using).
Simmer for another 20–25 minutes, allowing flavors to meld. Add water or more stock if it gets too thick.
Taste and adjust seasoning. Add a splash of hot sauce if desired.
To Serve
Serve hot over rice.
Garnish with green onions and parsley.
Crusty bread on the side is a bonus!
