Crawfish Bisque recipe

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Ingredients

6 tablespoons butter
1 onion, chopped
¼ cup all-purpose flour
2 cups chicken broth
3 cups half-and-half cream
1 teaspoon salt
1 ½ pounds peeled crawfish tails
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or to taste

Nutrition Info

272.4 calories
carbohydrate: 8.3 g
cholesterol: 147.4 mg
fat: 20 g
fiber: 0.3 g
protein: 15 g
saturatedFat: 12.1 g
servingSize: -
sodium: 461.2 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.

  2. Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.

Recipe Yield

8 servings

Recipe Note

This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal.

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