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Crawfish Bisque

After your next crawfish boil, excite your friends by making some Crawfish Bisque!

While classic French and even Creole bisques often utilize a heavy whipping cream base, this is a traditional Cajun version that calls for a roux base. For added richness, up to a cup of cream may be added. The stuffed crawfish heads add to the elegance and presentation of the dish, but can be omitted to shorten the preparation time. Garnish each serving with a small handful of crawfish tails if you do decide to skip this step.


  • 1 cup vegetable oil
  • 1 cup flour
  • 1 1/2 cups onions, diced
  • 1/2 cup bell peppers, diced
  • 1 cup celery, diced
  • 2 tbsp garlic, minced
  • 1/4 cup tomato sauce
  • 3 qt crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1 lb Louisiana crawfish tails
  • 1 cup green onions, sliced
  • 1/2 cup fresh parsley, chopped
  • salt and black pepper to taste
  • your favorite hot sauce
  • steamed white rice


In a heavy 6 to 8 quart pot or cast-iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Add the onion, bell pepper, celery, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Add tomato sauce and stir. Add stock gradually, stirring well to incorporate with the vegetables and roux. Add salt, black pepper, paprika, and cayenne and stir. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally. If using stuffed crawfish heads or boulettes, gently add into mixture, and simmer for another 15 minutes. Add crawfish tails, green onions and parsley, then stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve in a soup bowl over steamed white rice.

(Optional) Stuffed crawfish heads or boulettes:

  • 2 lbs Louisiana crawfish tails
  • 60 cleaned crawfish heads
  • 1 1/2 cups onions, minced
  • 1/2 cup bell peppers, minced
  • 1 cup celery, minced
  • 2 tbsp garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 3 eggs, beaten
  • 2 cups Italian bread crumbs
  • salt and black pepper to taste

Crawfish heads are the main portion of the crawfish after the tail has been removed. If you do not have a source for whole crawfish, simply roll the stuffing mixture into balls and bake on a cookie sheet. Crawfish heads from a recent crawfish boil can be saved and frozen to use for stuffing. To clean them for the preparation of this recipe, remove the smaller legs, keeping the main pair of front claws, and scoop out the internal parts, leaving only the outer shell. These shells may be frozen for an extended period of time. Preheat the oven to 350°F. In a food processor, grind crawfish tails, onions, celery, bell peppers, garlic and parsley. Transfer ingredients to a mixing bowl then blend in eggs. Add bread crumbs, a little at a time, using just enough to hold mixture together. Season the mixture with salt and pepper. Stuff equal amounts into crawfish heads. Bake on a cookie sheet 20 minutes or until lightly browned. Remove from the oven and set aside.

-Original Recipe from Crawfish.com