Crawfish Bisque

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Crawfish Bisque

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Stuffed crawfish - thanks to Chef John Russ of Lüke San Antonio for this one!


  • ¼ C.  Olive Oil
  • 10 Hard-Shell Crawfish
  • 2 Tbsp.  Flour
  • 2 Onions, Chopped
  • 1 Stalk  Celery, Chopped
  • ¼ C.  Raw White rice, Finely ground in a food processor
  • 1 Sprig  Fresh Thyme
  • 1 Bay Leaf
  • 1 Tsp.  Crushed Red Pepper Flakes
  • 1 Tbsp.  Tomato Paste
  • ¼ C.  Brandy
  • 6 C.  Basic Shellfish Stock
  • 2 C.  Heavy Cream
  • 2 Dashes  Tabasco
  • Salt
  • Freshly Ground Black Pepper

Recipe Info

  1. Heat the olive oil in a large soup pot over high heat. Crush the whole crawfish with a rolling pin, and then add them to the pot. Cook, stirring frequently with a wooden spoon, for 15 min.

  2. Stir the flour into the pot, mixing it into the oil and crawfish. Then add the onions, garlic, and celery. Reduce the heat to moderate and cook stirring often for 15 min. Add the ground rice, thyme, bay leaf, pepper flakes, and tomato paste, stirring to mix well. Cook for another 5 min. Add the brandy and cook, stirring constantly, for 5 more min. 

  3. Increase the heat to med-hi and stir in the shellfish stock and heavy cream. Bring bisque to a boil. Reduce the heat to med-lo and simmer for 25 min. Remove the pot from the heat. Puree the bisque in a blender, then strain through a fine sieve. Season with Worcestershire, Tabasco, salt, and pepper.

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