Crayfish Bisque

    Crayfish Bisque

    (26)
    3saves
    30min


    21 people made this

    About this recipe: 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.

    Ingredients
    Serves: 8 

    • 6 tablespoons butter
    • 1 onion, chopped
    • 4 tablespoons plain flour
    • 500ml chicken stock
    • 750ml single cream
    • 1 teaspoon salt
    • 680g peeled crayfish tails
    • 1 teaspoon Worcestershire sauce
    • 1 pinch cayenne pepper, or to taste

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden colour, about 5 minutes. Whisk in the chicken stock, stirring constantly to avoid lumps, then mix in the cream, salt, crawfish tails, Worcestershire sauce and cayenne pepper.
    2. Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.
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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (26)

    by
    23

    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)

    by
    19

    It's okay. Seafood stock should be used.  -  10 May 2010  (Review from Allrecipes US | Canada)

    by
    17

    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)

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