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Creamy Crawfish Bisque New Orleans without Heads

Creamy Crawfish Bisque New Orleans Creamy Crawfish bisque is a tradition in Louisiana. This crawfish and corn bisque is normally made in May or June, toward the end of crawfish season. Usually, the entire family gets together to enjoy this crawfish recipe. Creamy Crawfish Bisque Ingredients 1 pint of half & half 2 pounds of…
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Crawfish Bisque Recipe – A Creole Favorite

Crawfish Bisque While classic French and even Creole bisques often utilize a heavy whipping cream base, this is a traditional Cajun version of Crawfish Bisque 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…
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