Comments on: Crawfish Bisque

By: Jared

Jared — Tue, 02 Aug 2011 00:23:30 +0000

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

By: valhallaarwen

valhallaarwen — Sun, 21 Feb 2010 21:04:34 +0000

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.

By: Dee

Dee — Tue, 16 Feb 2010 19:23:33 +0000

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.

By: clayton boyer

clayton boyer — Sun, 14 Feb 2010 15:47:42 +0000

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

By: Trix

Trix — Fri, 12 Feb 2010 16:06:04 +0000

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

By: penny aka jeroxie

penny aka jeroxie — Thu, 11 Feb 2010 11:13:52 +0000

so luxurious… stuffed as well. my my…

By: ninni

ninni — Thu, 11 Feb 2010 09:46:53 +0000

LOVE IT!!!!

By: Drick

Drick — Thu, 11 Feb 2010 01:05:58 +0000

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

By: Kathleen

Kathleen — Thu, 11 Feb 2010 00:40:28 +0000

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

By: pegasuslegend

pegasuslegend — Wed, 10 Feb 2010 22:32:41 +0000

Do you ship? wow this is terrific 1~