How To Make Crawfish Bisque

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

crawfish tails

🥗Healthier: shrimp

💰Cheaper: crab meat

Shrimp provides similar flavor and texture.

Show the ingredients: holy trinity (minced onion, minced celery, minced bell pepper), minced green onion, garlic, crawfish tails, bread crumbs.

Clean the crawfish heads by removing the eyes and prickly parts.

Peel the crawfish tails and save them for stuffing.

Prepare the stuffing by mixing crawfish tails, egg, minced onion, green onion, bell pepper, celery, bread crumbs, garlic powder, salt, pepper, onion powder, and Slap Ya Mama seasoning.

Taste the stuffing mixture to adjust seasonings, microwaving a small piece for testing.

Stuff the cleaned crawfish heads with the stuffing mixture.

Dredge the stuffed crawfish heads in flour.

Heat oil in a pan to medium heat and brown the stuffed crawfish heads in the oil.

Remove the browned crawfish heads and prepare to build the roux in the same pan.

Add more flour to the pan to build the roux, about 3 tablespoons.

Add the holy trinity (bell pepper, onion, celery) and fresh garlic to the roux, cooking until fragrant.

Add water to the roux and let it simmer for about a minute.

Return the stuffed crawfish heads to the pan to brown further.

Add crawfish claws for flavor and then add the cleaned crawfish tails.

Season the mixture with Slap Ya Mama, salt, and pepper to taste, and adjust consistency with water if too thick.

Add parsley and stir in the crawfish tails, cooking until everything is combined and heated through.

Serve the crawfish bisque over hot rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens