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Louisiana Crawfish Bisque

Creamy crawfish bisque is perfect served over bowls of hot white rice.

Cooking/Prep Time: 4 hours
Serves 6

Crawfish, Soup

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  • Reserved Louisiana crawfish shells
  • 6 garlic whole cloves
  • 1 cup onions large dice
  • 3/4 cup celery large dice
  • 1/2 cup green peppers large dice
  • 3/4 cup tomatoes large dice
  • 1 bay leaf
  • 3 thyme fresh whole sprigs
  • 2 tsp. black peppercorn whole
  • 3 lbs. Louisiana crawfish tails raw, peeled shells reserved for stock
  • 4 qt. crawfish stock
  • 1 cup white wine
  • 1 1/4 lb. butter unsalted
  • 5 cups flour
  • 3 cups onions small dice
  • 2 cups celery small dice
  • 1 cup green bell peppers small dice
  • 1 cup red bell peppers small dice
  • 1/4 cup garlic minced
  • 1 qt. tomato puree canned
  • 5 cups heavy cream divided
  • 2 tsp. paprika
  • 1/2 tsp. cayenne
  • 2 tsp. original TABASCO┬« brand pepper sauce
  • 6 sprigs thyme fresh
  • 4 bay leaves
  • 2 cups green onions chopped
  • 1 cup parsley chopped
  • Salt to taste
  • Pepper to taste
  • 6 cups white rice cooked


1.) To make crawfish stock, place crawfish shells in large stock pot and cover with water. Add garlic, onions, celery, green peppers, tomatoes, bay leaves, thyme and peppercorns. Bring to simmer and cook for 45 minutes. Strain and cool until ready to use. Can be made 1 day in advance. 

2.) Bring Louisiana Crawfish stock and white wine to a boil in a large sauce pot. Remove from heat and reserve. 

3.) Melt butter in large pot over medium heat. Add flour and stir constantly over heat until roux becomes light brown. Add onions, celery, green and red bell peppers and garlic. Cook for 5 to 6 minutes, until vegetables are tender. Add tomato puree and stir to combine. 

4.) Add crawfish stock 1 qt. at a time, whisking until soup is completely smooth before adding next qt. of stock. Once all stock has been added, add heavy cream, paprika, cayenne, TABASCO®, fresh thyme and bay leaves. Cover, lower heat to low and simmer for 30 minutes, stirring occasionally. 

5.) Add crawfish tails, green onions and parsley to soup. Cook additional 5 minutes. Season to taste with salt and pepper and remove bay leaves. 

6.) Ladle soup into appetizer or entrée bowls and place large spoonful of white rice in middle of each.