Crawfish Bisque


2 pounds peeled Louisiana crawfish tails, with fat

½ pound butter

2 cups onion, minced

1 cup celery, minced

1 cup red bell pepper, minced

2 tablespoons garlic, minced

1 cup flour

¼ cup tomato sauce

1 tablespoon thyme, chopped

1 tablespoon tarragon, chopped

Salt and pepper to taste

2 quarts seafood stock (simmered in a pot for 30 minutes with the scraps of onion and celery)

1 pint heavy whipping cream

Sherry for garnish



Melt butter in a pan; add onion, celery, bell pepper and garlic, and sauté until tender.

Add the flour and stir to make a white roux.

Stir in tomato sauce.

Strain the stock through a fine mesh strainer, and slowly add the stock to the roux and tomato sauce mixture, then reduce to a simmer. Cook for 30 minutes until soupy consistency is reached.

Fold in 1 pound crawfish tails. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add thyme and tarragon, and season with salt and pepper.

In small batches, purée the soup in a food processor or blender until smooth.

Return the soup back to the pot and stir in the cream.

Simmer the soup on low; add remaining crawfish tails and enough stock until the soup reaches the desired thickness.

Portion the bisque into soup bowls.

Garnish each with a splash of sherry.


Ingredients used in this recipe