LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
CRAWFISH BISQUE
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 21
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.
CRAWFISH BISQUE
This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 to 6 servings (about 6 3/4 cups)
Number Of Ingredients 20
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.
L.AFAYETTE AIRPORT FIRE DEPARTMENT CRAWFISH BISQUE
This was a favorite dish that was prepared on a regular basis in the Lafayette Airport Fire Department. It'll have you going back for seconds!
Provided by Chief Teer
Categories Cajun
Time 2h5m
Yield 6 Quarts, 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Soak the live crawfish in cold water for at least 10 minutes, and then thoroughly wash them, a small batch at a time, in a colander set under cold running water.
- Combine the water, the 2 cups of coarsely chopped onions, 3 of the parsley sprigs, the bay leaf, thyme and peppercorns in a heavy 8-to 10-quart pot and bring to a boil over high heat. Using tongs drop in the crawfish and boil them briskly, uncovered, for 5 minutes.
- With the tongs or a slotted spoon, transfer the crawfish to paper towels to drain. Then boil the liquid remaining in the pot over high heat until it is reduced to about 2 quarts. Strain the stock through a fine sieve lined with a double layer of dampened cheesecloth and set over a saucepan. Reserve 6 cups of the stock, and discard the vegetables and seasonings.
- When the crawfish are cool enough to handle, shell them one at a time in the following manner: With your hands, break off the ridged tail, snap it in half lengthwise and lift out the meat in one piece. Set the meat aside, but discard the tail shell. Some or all of the yellow fat, or "butter" from the body of the crawfish may slide out when you break off the tail. If it does, reserve it.
- Snap off the large claws and the smaller legs of the crawfish and-if you like-break the claws with a nutcracker and pick out the bits of meat. Discard the claw shells and legs. Cut off the top of the head just behind the eyes and discard. Then scoop the body shell clean with the tip of a finger or thumb and pick out any fat. Set this shell and all the fat aside, and discard the intestinal matter.
- Put all of the crawfish meat and fat through the finest blade of a food grinder, or chop it as fine as possible. There should be about 3 cups of the ground meat. Reserve the meat and 48 of the crawfish body shells, which in Louisiana are referred to as crawfish "heads".
- To prepare the bisque, bring the reserved 6 cups of crawfish stock to a boil over high heat. Remove the pan from the heat and cover tightly to keep the stock hot.
- In a heavy 6- to 8-quart casserole, warm the brown roux over low heat for 2 or 3 minutes, stirring it all the while. Add 2 cups of the finely chopped onions, the celery and 2 tablespoons of the garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft but not brown.
- Stir in the tomatoes, tomato paste, the 3 remaining parsley sprigs and 2 teaspoons of the salt. Stirring constantly, pour in the hot stock in a slow, thin stream and bring to a simmer over moderate heat. Immediately reduce the heat to low and simmer, partially covered, for 45 minutes.
- Strain the entire contents of the casserole through a fine sieve set over a deep pot, pressing down hard on. the vegetables and seasonings with the back of a large spoon to extract all their juices before discarding the pulp. Then return the crawfish bisque to the casserole.
- Meanwhile, prepare the stuffed crawfish "heads" in the following manner: In a heavy l2-inch skillet, melt 6 tablespoons of the butter over moderate heat. When the foam begins to subside, add the bread crumbs and, stirring frequently, fry them until they are crisp and golden brown. With a rubber spatula, scrape the crumbs into a deep bowl and set them aside.
- Add the remaining 8 tablespoons of butter to the skillet and melt over moderate heat. Drop in the remaining cup of finely chopped onions, the scallions and the remaining 2 teaspoons of garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
- Scrape the contents of the skillet into the bowl of toasted bread crumbs. Add 2 cups of ground crawfish meat, the ¼ cup of chopped parsley, ½ teaspoon of the red pepper and the remaining teaspoon of salt, and mix the stuffing ingredients together gently but thoroughly.
- For each stuffed crawfish head, scoop up about 1 tablespoonful of the stuffing and pack it tightly into one of the reserved shells. Immerse each head in the beaten eggs and turn it about in the flour to coat it evenly. As you proceed, set the stuffed heads aside on a platter or wax paper.
- Preheat the oven to its lowest setting, then line a large shallow baking dish with a double thickness of paper towels and set it on the middle shelf of the oven.
- Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 350° on a deep-frying thermometer.
- Deep-fry the coated stuffed crawfish heads, seven or eight at a time, turning them about with a slotted spoon until they are golden brown on all sides. As they are fried, transfer them to the paper-lined dish and keep them warm in the oven until you are ready to serve them.
- Shortly before you plan to serve the bisque, bring it to a simmer over moderate heat. Stir in the remaining cup of ground crawfish meat and 1 teaspoon of red pepper and simmer, partially covered, for about 15 minutes. Taste for seasoning. Ladle the bisque into a large heated tureen or individual soup plates and, just before serving, drop in the crawfish heads.
Nutrition Facts : Calories 1160.9, Fat 40.3, SaturatedFat 19.9, Cholesterol 988.6, Sodium 2281, Carbohydrate 78.3, Fiber 6.6, Sugar 11.4, Protein 115.7
CRAWFISH & SHRIMP BISQUE
So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days.
Provided by Chef Geoff in New O
Categories Crawfish
Time 3h30m
Yield 1 1/2 gallons
Number Of Ingredients 15
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.
More about "louisiana crawfish bisque food"
CRAWFISH BISQUE | REALCAJUNRECIPES.COM: LA CUISINE DE …
From realcajunrecipes.com
5/5 (7)Total Time 2 minsCategory Main Dishes
- To prepare the stuffing, melt the butter in a medium to large pot. Add the onions, bell pepper, celery, salt and cayenne and a cook until soft and the onions are clear. Add the garlic and the chopped up crawfish. Cook for 10 minutes stirring to prevent sticking. Add the water and cook for 2 minutes.
- Stuff each crawfish head with the mixture and coat with flour. I like to add a little more cayenne to my flour. After coating, place on a cookie sheet and bake for 30 minutes. If you made too much stuffing, save to put in the stew.
CRAWFISH BISQUE - LOUISIANA COOKIN
From louisianacookin.com
Estimated Reading Time 3 mins
QUICK CRAWFISH BISQUE - LOUISIANA COOKIN
From louisianacookin.com
Estimated Reading Time 1 min
LOUISIANA CRAWFISH BISQUE RECIPE | LOUISIANA SEAFOOD
From louisianaseafood.com
Estimated Reading Time 1 min
LOUISIANA SEAFOOD BISQUE - THE GINGHAM APRON
From theginghamapron.com
LOUISIANA CRAWFISH BISQUE - HOME - FACEBOOK
From facebook.com
SEAFOOD CORN BISQUE RECIPE | LOUISIANA SEAFOOD
From louisianaseafood.com
CRAWFISH BISQUE RECIPE • ROUSES SUPERMARKETS
From rouses.com
LET'S MAKE CAJUN CRAWFISH BISQUE | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
THE CRAWFISH BISQUE RECIPE THAT CHARMED A …
From theguardian.com
SEAFOOD BISQUE - LOUISIANA WOMAN BLOG
From louisianawomanblog.com
MAKING A TRADITIONAL LOUISIANA CRAWFISH BISQUE - DEANIE'S
From blog.deanies.com
CRAWFISH BISQUE RECIPE - JULIA CHILD'S CRAYFISH BISQUE
From honest-food.net
CRAWFISH BISQUE RECIPE | WHERE NOLA EATS | NOLA.COM
From nola.com
CRAWFISH BISQUE - NEW ORLEANS MAGAZINE
From myneworleans.com
FRANK DAVIS’S CHUNKY CREAMY CRAWFISH BISQUE - CREOLE CAJUN CHEF
From creolecajunchef.com
30 CRAWFISH RECIPES FOR A TASTE OF LOUISIANA - INSANELY GOOD
From insanelygoodrecipes.com
LOUISIANA CRAWFISH BISQUE | RECIPE IN 2022 - PINTEREST
From pinterest.com
LANDRY'S SEAFOOD CRAWFISH BISQUE RECIPE - SECRET COPYCAT …
From secretcopycatrestaurantrecipes.com
LOUISIANA CRAWFISH BISQUE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREAT CRAWFISH BISQUE - TONY'S SEAFOOD - TRIPADVISOR
From tripadvisor.com
CRAWFISH BISQUE RECIPE - COOP CAN COOK
From coopcancook.com
CRAWFISH TOWN USA CRAWFISH BISQUE - 8210 - CAJUN.COM
From cajun.com
LENA'S CRAWFISH BISQUE - CAJUNGROCER.COM
From cajungrocer.com
LOUISIANA CRAWFISH BISQUE FOOD- WIKIFOODHUB
From wikifoodhub.com
CRAYFISH BISQUE LOUISIANA-STYLE - THE INDEPENDENT
From independent.co.uk
LOUISIANA CRAWFISH BISQUE - HOME | FACEBOOK
From facebook.com
THE HIRSHON CAJUN CRAWFISH BISQUE - THE FOOD DICTATOR
From thefooddictator.com
BUTTERNUT CRAWFISH BISQUE
From crawfish.org
LOUISIANA CULTURAL RECIPE: CRAWFISH BISQUE - YOUTUBE
From youtube.com
CRAWFISH BISQUE RECIPE | MYRECIPES
From myrecipes.com
BUY LIVE CRAWFISH ONLINE | LOUISIANA CRAWFISH COMPANY
From lacrawfish.com
CRAWFISH BISQUE | CAJUN COOKING TV
From cajuncookingtv.com
PIN BY KARON BRAVENDER ON LOUISIANA RECIPES | CRAWFISH RECIPES ...
From pinterest.com
CRAWFISH BISQUE | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
CRAWFISH BISQUE - LOUISIANA: COOKING & BAKING - EGULLET FORUMS
From forums.egullet.org
LET’S COOK: LOUISIANA CRAWFISH BISQUE | BEYONDGUMBO
From beyondgumbo.com
BUTTERNUT CRAWFISH BISQUE - LOUISIANA CRAWFISH
From crawfish.org
HOW TO MAKE NEW ORLEANS CRAWFISH BISQUE - YOUTUBE
From youtube.com
THE BEST PLACES TO FIND REAL CRAWFISH BISQUE
From myneworleans.com
CRAWFISH BISQUE - CHEF TOYA BOUDY
From cheftoyaboudy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love