I freaking love crawfish. The combination of ender baby lobster-type tails bathed in salt and spiced up with cayenne pepper, only to be thrown on a fold up table and eaten in a first-come-first-serve style just lights up my heart. The fact that they're only good for a couple months a year also gives them the hard-to-get likability. No matter how good they are, sometimes you just buy one bag too many and are left with some extra crawdads. They're too good to let go to waste, but I like eating them the traditional style right out of the boiler. What's a girl to do?
Then an idea came about - crawfish bisque, of course! I don't know about you, but I love bisque. People that hate on liquid food (aka soup, smoothies, etc.) even like bisque. It stands out above all soups. Everyone that tried it was like yep, mouth goodness expolosion! The creamy soup, spiced up with tasty, tender tails, and green onions to add some tasty crunch to the mix, oh man!
The hardest part of this recipe is without a doubt peeling all the crawfish and not eating them!
We used corn cut fresh off the cob, but you can use canned corn as well.
The crawfish tails will be the last addition to the soup so they do not get overcooked and tough.
- 8 Tbsp. Butter (1 stick)
- 1/3 Cup Flour
- 1 Red Onion
- 3 1/2 Cups Chicken (or Seafood) Broth
- 3 Cups Cream
- 1/2 Cup Sherry
- 5 Cups Cooked and Peeled Crawfish Tails
- 3 Cups Corn
- 5 Green onions
- 1 Tsp. Worcestershire Sauce
- 1 Tsp. Cayenne Pepper
- 1 Tsp. Salt
- Ground Black Pepper to taste
- Melt butter in soup pot over medium heat.
- Chop & add onions, cook until tender.
- Stir in flour until a thick, golden consistency forms.
- Whisk in vegetable broth. Make sure there are no clumps.
- Add in cream, sherry, Worcestershire sauce, cayenne pepper, salt, black pepper, and corn. Let simmer for 20 minutes.
- Add crawfish tails.
Do you love bisques as much as I do?
11 comments
I've never had crawfish before.... but they look similar to jumbo shrimp? Do they taste similar? This sounds yummy! I love bisques.
ReplyDeletecrawfish is one of my favorite foods in life. yum
ReplyDeleteUm, yum. I've never had crawfish but this makes me think I would LOVE it.
ReplyDeleteWow, these are a heck of lot of crawfish! This might be a stupid question, but what's the difference between a bisque and a soup? I tried googling for a German translation that would help shed the light, but didn't really find an expression... Keep on enjoying all the food in the US that we (sadly) can't find in Germany! :)
ReplyDeletexx
Melanie
Ummm YUM! I am way too lazy to try to cook something like this but it looks amazingly delicious.
ReplyDeleteHave fun in Texas! What are your summer plans?
Just Texas for a week for a wedding and so far nothing big planned for Europe!
ReplyDeleteA bisque (from what I know) is just a more specific soup term - it's a cream soup with shellfish. I've been enjoying too much food here, whoops.
ReplyDeleteOh my gosh if you like shrimp and lobster and spice, you'd LOVE it!
ReplyDeleteThey are delicious! More tender than shrimp, and cooked with cayenne pepper so they are spicy! It's such a fun meal to eat!
ReplyDeleteI've always wondered what crawfish are! That picture of the big pile of them just creeps me out though, so not sure I'd want to actually EAT them. Eeep!
ReplyDeleteOoh I just am not a crawfish person. It looks good other than that, though.
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