Creamy Crawfish Bisque Food

EASY CRAWFISH BISQUE

Steps:

• Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
• **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
• Add soups and milk, stir until well incorporated.
• Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
• Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.

CRAWFISH BISQUE

Steps:

• Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
• Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
• Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
• Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.

CREAMY CRAWFISH BISQUE

Steps:

• Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes.
• As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux.
• Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture.
• Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender.
• Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
• Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.

CREAMY CRAWFISH BISQUE

Steps:

• 1. Saute diced onion, red bell pepper, and green onions in melted butter until soft. Add Crawfish tails and simmer, remove from heat.
• 2. Add in tomato paste and stock, whisk together well. Slowly add heavy whipping cream, half and half while whisking on low heat.
• 3. Add Crawfish mixture and seasonings. Simmer and stir until mixture is thickened. Serve with lemon zest and a side of french bread for dipping! Tres Bien!

LOUISIANA CRAWFISH BISQUE

Steps:

• Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

CREAMED CRAWFISH BISQUE

Steps:

• For the crawfish:
• Fill a large stockpot one-third full of cold water. Add all of the ingredients except the crawfish and boil for 20 minutes. Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.
• Strain the stock and discard the vegetables. Place the crawfish in the liquid and add water to cover, if necessary. Bring to a rolling boil, reduce the heat and simmer for 15 minutes.
• Drain and serve (see Notes).
• For the bisque:
• Break the cooked crawfish in half and remove the tail meat and fat. Reserve the shells and meat separately.
• In a stockpot, melt the butter and sauté the onion and celery until wilted. Add the cayenne, heavy cream, and reserved crawfish shells, heads, and fat.
• Simmer over low heat for 45 minutes.
• In a food processor, blend the shells with the cream. Pass the soup through a fine sieve; discard the solids.
• Add the reserved tail meat and chill until ready to serve.

PAPPADEAUX CRAWFISH BISQUE

Steps:

• Boil the crawfish in a large pot of water. Drain the crawfish and allow to cool so that they can be handled easily.
• Remove the tail meat and save the head and shells. Place the tail meat in your refrigerator.
• Heat the oil in a Dutch oven or a large saucepan. Add the crawfish heads and shells, paprika, and cayenne, and saute for 5 minutes.
• Add water and bring to a boil. Reduce the heat and simmer for 30 minutes.
• Strain the liquid into a separate pan. Crush the heads and shells to extract any remaining liquid and add that liquid to the pan. Discard the shells.
• Return to the heat and add bell pepper, onion, tomato, tomato paste, and cream. Simmer for 1 hour, stirring frequently.
• Add the brandy and the crawfish meat. Simmer for 10 minutes. Serve hot and enjoy!

SHRIMP & CRAB SEAFOOD BISQUE RECIPE

Steps:

• Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
• Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
• Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
• Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
• Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
• Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
• Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
• Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

CRAWFISH & SHRIMP BISQUE

Steps:

• Combine in a very large pot and heat just to boiling and then simmer covered --
• 4 cans Cambell's cream of potato soup.
• 1 can cream of mushroom soup.
• 1 can cream of celery soup.
• 1 quart chicken broth.
• 2 tablespoons Tony Chachere's.
• Meanwhile, sautee the following vegetables in olive oil --
• 1 large white onion, chopped.
• 1 red bell pepper, chopped.
• 1 green pepper, chopped.
• 2 large stalks celery, chopped.
• 1 heaping tablespoon minced garlic.
• salt & black pepper.
• When the vegetables are soft, add to simmering pot.
• And add 6-8 cups frozen corn.
• Simmer covered for at least two hours --
• Then add --
• 2 pounds Louisiana crawfish tails with fat.
• 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
• Simmer covered for 15-20 minutes --
• Turn off heat and add 1 pint of 1/2 & 1/2 cream.
• Stir to heat through and serve.

CREAMY CRAWFISH BISQUE

Steps:

• 1. In a lrg pot get milk and half and half hot. Whisk in gravy mix and let bubble to thicken. Remove from heat so it doesn't scorch.
• 2. In skillet melt half stick real unsalted butter.Add shrimp and a dash or two of creole seasoning, cook on med low, they cook fast so make sure you don't overcook. Add crawfish to shrimp and let cook just till warm.
• 3. Add butter,seasoning,corn to gravy and mix well.Pour skillet of seafood and liquid they cooked in,into gravy mix and stir well.Ready to eat when hot and bubbly!!

CRAWFISH BISQUE

Steps:

• For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
• For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
• Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
• Divide the bisque between serving bowls and garnish with parsley, if desired.

CRAB AND SHRIMP SEAFOOD BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
• Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
• Warm the milk in another saucepan over medium heat.
• Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
• Add the freshly ground black pepper, tomato paste, and heavy cream.
• If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
• Stir in the shrimp, crab, and sherry. Bring it to a simmer.
• Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.