Chef Ryan

Cajun Chef Ryan

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Crawfish Bisque

February 10th, 2010 · 19 Comments

Crawfish Bisque

My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New Orleans in 2008. The last time the whole family was in Who Dat Nation, we were celebrating Bryan’s high school graduation and in May, this is perfect crawfish season. Typically, live crawfish are used to make this bisque, which, I must say is one of the most time consuming recipes at home, Clayton and Jeannette can attest to that, he said it was the last time he was making this one, but we have heard him say that before!

With lent just around the corner starting on Ash Wednesday (Feb. 17, 2010), the day after Mardi Gras, seafood becomes a huge sell for restaurants, seafood markets, and grocery stores.  Moreover, live crawfish start coming into season soon too, with cooler temperatures still in the air, this bisque is a real treat and event to make as well.

If you cannot get live crawfish in your area, I have seen some whole boiled and frozen crawfish sold in 10 or 15-pound bags in some grocery seafood departments. Some Internet seafood houses out of the Gulf Coast also will ship live crawfish, yet it is quite expensive. If you cannot get them in the shell, however, frozen crawfish tails can also be found in many seafood markets, but the stuffed heads will have to be omitted, as in this traditional recipe. In addition, the crawfish fat will be eliminated if not getting the live crawfish, some flavor will be lost, but tail meat typically does have a little of the fat included.

Still, stuffed heads or not, this recipe is fantastic. You can substitute making crawfish balls with the stuffing portion of the recipe and adding them to the bisque, but you have to be careful they do not break apart. However, adding the crawfish balls at the time of service would eliminate this issue.

A few ingredients not found in the original recipe, but that I added is the brandy and heavy cream. Most great bisques that I have had the pleasure of tasting typically are finished with a bit of brandy and cream. Therefore, I have included these two ingredients for finishing this bisque as well.

Ingredients
Soup
40 Lb. Crawfish, live, boiled
2 Large Onions
4 Ribs Celery
6 Each Green onions, divided
½ Each Bell pepper
4 Cloves Garlic
10 Sprigs Parsley
1 Cup Olive oil
2 Cups All-purpose flour
1 ½ Tbsp Tomato paste
½ Amount Crawfish fat
9 Cups Seafood stock
2 ½ Cups Crawfish tails, ground
1 ½ Cups Brandy
2 Cups Heavy cream
2 Tsp Salt
2 Tsp Cayenne pepper
Stuffed Crawfish Heads
2 Large Onions
6 Each Green onions
3 Ribs Celery
½ Each Bell pepper
4 Cloves Garlic
10 Sprigs Parsley
¼ Cup Olive oil
2 ½ Cups Crawfish tails, ground
½ Amount Crawfish fat
2 Large Eggs, beaten
2 Cups Bread crumbs
2 Tsp Salt
2 Tsp Cayenne pepper
As needed All-Purpose Flour
Procedure Steps
Making the bisque
1. Use 1 sack crawfish (about 40 lbs) and scald in almost boiling water for 15 minutes. Drain and peel crawfish and save the crawfish fat in a separate bowl. Clean about 200 heads and reserve for later to stuff.
2. To make soup, grind the onions, four of the green onions, celery, bell pepper, garlic, and parsley. Make a roux with the oil and flour and stir until browned, slightly darker than a blond color, then add the ground seasonings and cook on low heat until onions are translucent, or about 20 minutes.
3. Add the tomato paste, crawfish fat, stir well, and continue to sauté on low heat for another 20 minutes.
4. Add the hot seafood stock, whisking in to smooth consistency, and bring to a boil, then reduce heat to a low simmer.
5. Add the ground crawfish tails, then add the brandy and cream, stirring well. Then add the baked crawfish heads (see below)*, stirring gently. Then simmer on low heat for 20 more minutes, stirring gently every so often. Season to taste with the salt and cayenne pepper, and then garnish with the remaining two green onions, chopped. (If making crawfish balls instead, add them to the bowls just before service.)
To make the stuffed crawfish heads*
1. Grind onions, celery, bell pepper, garlic, and parsley. Sauté crawfish tails and ground seasonings in hot oil then cool.
2. Add the crawfish fat and eggs then mix in the breadcrumbs, salt, and pepper.
3. Stuff the reserved and cleaned crawfish heads. Dip the stuffed section of the heads in flour and place on a cookie sheet and bake for 20 minutes in a 400° F oven.
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Tags: Cajun · Creole · French Cuisine · Recipes · Seafood · Soups

19 responses so far ↓

  • 1 EV EatsNo Gravatar // Feb 10, 2010 at 1:24 pm

    OH MY LORD! Stuffed crawfish heads? Pure brilliance!!! I’ve made the bisque before for my cooking club, unfortunately using frozen tail meat (maybe I should start a crawfish farm here in Manhattan).

  • 2 The Hungry MouseNo Gravatar // Feb 10, 2010 at 2:04 pm

    Oh man, I could seriously use a bowl of this right now. We’re looking at big snow here in Boston, and I totally have soup on the brain.

    Thanks!
    +Jessie

  • 3 JessieNo Gravatar // Feb 10, 2010 at 2:46 pm

    you’re killing me here!!! It’s a snow day here in NYC and this is the perfect meal to have today

  • 4 JacobNo Gravatar // Feb 10, 2010 at 2:46 pm

    a large quantity of fine ingredients and a very refined result. Compliment

  • 5 Danielle PallaskeNo Gravatar // Feb 10, 2010 at 2:48 pm

    Oh you Cajun devil you! To be in craw fish country must be a wonderful thing!

  • 6 MaryNo Gravatar // Feb 10, 2010 at 2:52 pm

    Mmmmmhmmmmm this is some good stuff!

  • 7 5 Star FoodieNo Gravatar // Feb 10, 2010 at 3:17 pm

    I so wish I could get some crawfish right now and make this – absolutely delicious, love it!

  • 8 AltaNo Gravatar // Feb 10, 2010 at 4:17 pm

    Oh man. Crawfish bisque. One of my favorite treats!

  • 9 Sook @ My Fabulous RecipesNo Gravatar // Feb 10, 2010 at 6:21 pm

    Sounds interesting, Ryan! I’d like to try it.

  • 10 pegasuslegendNo Gravatar // Feb 10, 2010 at 6:32 pm

    Do you ship? wow this is terrific 1~

  • 11 KathleenNo Gravatar // Feb 10, 2010 at 8:40 pm

    This sounds amazing. I just found a local market that I can buy crawfish at. Not live but it’s better than nothing!

  • 12 DrickNo Gravatar // Feb 10, 2010 at 9:05 pm

    was wondering when you would post something like this – I bet many folks haven’t heard of stuffed heads….some may not know about the fat, where it is located and what to look for…also, brillant with the brandy & cream

  • 13 ninniNo Gravatar // Feb 11, 2010 at 5:46 am

    LOVE IT!!!!

  • 14 penny aka jeroxieNo Gravatar // Feb 11, 2010 at 7:13 am

    so luxurious… stuffed as well. my my…

  • 15 TrixNo Gravatar // Feb 12, 2010 at 12:06 pm

    Oh man, this looks SO amazing. I wish I could be in NOLA in May during crawfish season!!!

  • 16 clayton boyerNo Gravatar // Feb 14, 2010 at 11:47 am

    is quite yummy Ryan, as we know!
    da crawdaddies are just coming out, and because of all the rain and cold weather, will be fat and plentiful.
    love ya,
    clayton

  • 17 DeeNo Gravatar // Feb 16, 2010 at 3:23 pm

    Your Mardi Gras postings are pure brilliance. It makes me wish I could be there (minus the crowds & difficult parking). The mister & I have fond memories of Mardi Gras in New Orleans since it was there he proposed to me. Your Bisque looks wonderous as do the Chocolate truffles. Yummy! Have a good Fat Tuesday.

  • 18 valhallaarwenNo Gravatar // Feb 21, 2010 at 5:04 pm

    Curious about your recipe because what you have described as crawfish bisque is what my family considers etouffee. My mother uses a brown roux for crawfish bisque.

  • 19 JaredNo Gravatar // Aug 1, 2011 at 8:23 pm

    Great recipe very similar to mine here in Louisiana. But very very time consuming.