Crawfish Bisque

- Photo: Greg Dupree Styling: Heather Chadduck
Photo: Greg Dupree Styling: Heather Chadduck

The beauty behind this bisque? Simply blend the ingredients and process until smooth.

Hands-on time: 30 minutes
Total time: 40 minutes
Yields: Serves 6 (serving size: 1 1/4 cups)


6 tablespoons (3 oz.) salted butter

6 tablespoons all-purpose flour

1 medium-size yellow onion, diced

1 red bell pepper, diced

2 celery stalks, diced

2 garlic cloves

1 medium tomato, diced

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

3 cups seafood stock

4 fresh thyme sprigs

2 bay leaves

1/2 cup dry sherry cooking wine, divided

1 pound frozen peeled crawfish tails, thawed and divided

1/2 cup heavy whipping cream

1 tablespoon fresh lemon juice

1 teaspoon hot sauce

2 tablespoons chopped chives

How to Make It

Melt butter in a saucepan over medium. Whisk in flour until combined. Reduce heat to medium-low, and cook, stirring constantly, until roux is pale brown, about 10 minutes. Add onion, bell pepper, celery, garlic, tomato, salt, black pepper, and cayenne pepper, and cook, stirring occasionally, 5 minutes. Increase heat to medium-high. Whisk in stock, thyme, bay leaves, and 1/4 cup cooking wine, and cook 10 minutes. Add half of crawfish, and cook 2 minutes.

Transfer mixture to a blender, and process until smooth, 30 seconds. Return to pan, and place over medium-low. Stir in cream, lemon juice, hot sauce, and remaining crawfish and 1/4 cup cooking wine. Bring to a low simmer, and cook until heated, about 5 minutes. Spoon into six bowls, and top with chives.


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