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


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