This is a rich, creamy soup recipe that makes an elegant dinner party starter and is much easier to prepare than it seems. It's a delicious way to use crayfish, too.
We made this tonight, and subbed shrimp for crawfish, and I boiled the shrimp to make stock instead of chicken broth. It was a big hit! I like my bisque thicker, so I added some cornstarch in hot water. Served up on some French bread. I can barely breath. - 10 Mar 2010 (Review from Allrecipes US | Canada)
It's okay. Seafood stock should be used. - 10 May 2010 (Review from Allrecipes US | Canada)
Outstanding. Hadn't eaten crawdad bisque since my dad died....he used to fix it when we were kids. Had to buy frozen precooked crawfish, it's too early in the year to catch them here (but ramps are up . Only thing I changed was to half the onion, used stock from a gumbo, and adjusted seasoning to taste. Definitely a keeper, can't wait to try it with fresh crawdads. - 16 Mar 2010 (Review from Allrecipes US | Canada)