• Tommy Centola

Crawfish Bisque

Updated: Jan 4

As crawfish season starts coming to an end, it is time for me to post crawfish recipes. Crawfish Bisque came to mind. Earlier, I posted a Crab Bisque recipe. That recipe was made like Lobster Bisque. This Crawfish Bisque is made just like they make it on the bayou. I only wish that fresh crawfish were available year-round.

Crawfish Bisque

1 cup Vegetable Oil

1 cup Flour

1 cup Diced Onions

½ cup Diced Bell Pepper

½ cup Diced Celery

2 ½ tablespoons Garlic

¼ cup Tomato Sauce

3 quarts Seafood Stock room temperature

1 tablespoon Creole Seasoning

1 pound Crawfish Tails

1 cup Diced Green Onions

½ cup Fresh Chopped Parsley

Cooked Rice

In a heavy 6 quart pot, heat oil over medium heat. Stir in flour, stirring constantly, until you get a dark roux. Add the onions, bell pepper, celery, and garlic. Sauté until vegetables are soft and translucent. Add tomato sauce and stir. Add stock slowly, stirring well to incorporate with the roux. Add Creole seasoning and stir. Cover and reduce heat, simmering for 30 minutes. Stir in crawfish tails, green onions and parsley, cover, and simmer for 5 more minutes. Serve in a bowl over rice.

Enjoy

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