Monday, January 09, 2012

Crawfish Bisque I

Our Crawfish Bisque I recipe will yield approximately 6-8 servings, depending on the eating habits of your guests. It ordinarily takes about 4 to 5 lbs. of live processed crawfish to produce 1 lb. of tail meat.

Preparing this Cajun favorite takes a little planning, but is well worth the effort if you want to create a memorable experience for your family and guests.


  • 30 lbs. live crawfish
  • 2 large onions, chopped
  • 1 cup celery, chopped
  • 1 can whole tomatoes
  • 4 cloves garlic, minced
  • 1 small can tomato juice
  • 1 cup flour
  • 1 cup cooking oil
  • 1/2 cup green onions, chopped
  • 1/2 cup parsley, chopped
  • 1 gallon cold water
  • Salt, red pepper, white pepper to taste
    1. scald crawfish by submerging them in boiling water for 5 minutes
    2. process crawfish tails and set meat aside
    3. prepare a roux with oil and flour
    4. when roux is golden brown add onions, celery, garlic, whole tomatoes and tomato juice, mix well
    5. cook for 15 minutes
    6. add water 2 cups at a time until roux and water is well mixed
    7. add seasoning and let cook for approximately 1 hour
    8. add crawfish tails along with chopped green onions and parsley
    9. cook for 20 minutes
    10. serve over cooked long grain rice
    Bon appetite!
    KT Signature Icon


    1. Will frozen crawfish tails work. I don't like the idea of killing anything myself.


    Most Popular Posts of All Time