Louisiana Crawfish Bisque


2 tbsp. butter
1 cup chopped celery
2 cups chopped onions
1/2 cup chopped parsley
1/2 cup chopped green onion
3 lb. Louisiana crawfish tails
2 eggs
1 cup bread crumbs
Salt and pepper to taste

3/4 cup flour
3/4 cup vegetable oil
2 cups chopped onion
1 cup chopped celery
4 cloves garlic, chopped
1/2 cup chopped parsley
1/2 cup chopped bell pepper
1/2 cup chopped green onion
1 10-oz. Ro-tel tomatoes
3 cups seafood stock or water
2 tsp. salt
Pepper to taste
2 lb. Louisiana crawfish tails



You can stuff crawfish heads, but meatballs are much simpler to make. Melt 2 tablespoons butter in saucepan. Add celery, onion, parsley and green onion. Cook until wilted. Remove from heat.

Add crawfish, eggs, and bread crumbs. Season to taste with salt and pepper.

Whirl in food processor until fine. Form into tablespoon-sized balls, about 30. Bake on greased cookie sheet at 350 degrees F for 20 minutes.


In a heavy saucepan, make a dark brown roux with oil and flour. Reduce heat to low and add onions, celery, parsley, bell pepper and green onions. Stir and cook until wilted.

Add Ro-tel and stock or water, stirring until smooth. Simmer 15 minutes. Season with salt and pepper.

Add crawfish tails, bring to a boil, then lower heat and cook 5 minutes.

Serve over rice.

By: Cajun Dictionary – B « Cajun Daughters Array on June 20, 2011
Not rated

[…] Bisque (bis-k) – 1.  A thick, cream or milk-based soup usually made with crawfish, shrimp, or oysters.  Recipe:  Corn and Crab Bisque 2.  Crawfish bisque is a roux-based stew, traditionally garnished with crawfish heads stuffed with a mixture of crawfish meat and seasonings. Recipe: Louisiana Crawfish Bisque […]

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