Crawfish Bisque

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Crawfish Bisque

Crawfish Bisque


  • Stuffed crawfish heads
  • 6 Tablespoons chopped parsley
  • 2/3 cup chopped green onions
  • Crawfish fat
  • 1 pound crawfish tails cooked
  • Salt and pepper to taste
  • 3 quarts water
  • 1 lemon sliced
  • 1 bay leaf
  • 2 medium bell peppers finely chopped
  • 6 large ribs celery finely chopped
  • 4 large onions fin


  • Make a dark brown roux with oil and flour. Remove 3 Tablespoons of roux and set aside for stuffed heads. In a large pot, place remaining roux; add onions, celery, and bell peppers; cook until transparent. Add water, bay leaf, lemon, salt and pepper. Simmer for approximately 3 1/2 hours. Add crawfish tails, stuffed heads, fat and green onions. Simmer for 15 minutes. Add parsley just before serving as a gumbo over cooked rice.

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