Quick Crawfish Bisque

Quick Crawfish Bisque

This Quick Crawfish Bisque is perfect for a weeknight meal.

Quick Crawfish Bisque
Serves 6
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  1. 1 tablespoon olive oil
  2. 1 medium yellow onion, diced
  3. 1 red bell pepper, seeded and diced
  4. 2 celery stalks, diced
  5. 2 cloves garlic, minced
  6. 6 tablespoons unsalted butter
  7. 5 tablespoons all-purpose flour
  8. 1 (10-ounce) can tomatoes with green chiles,* drained
  9. 1 (32-ounce) carton seafood stock
  10. 1 teaspoon fresh thyme leaves
  11. 2 bay leaves
  12. 1 pound frozen crawfish tails, thawed and rinsed
  13. 1⁄2 cup heavy whipping cream
  14. 1⁄4 cup sherry
  15. Hot sauce
  1. In a large Dutch oven, heat oil over medium heat. Add onion and bell pepper; cook, stirring frequently, until tender, 4 to 5 minutes. Add celery and garlic; cook for 1 minute. Remove onion mixture from pan, and set aside. Wipe pan clean.
  2. Add butter to pan, and melt over medium heat. Whisk in flour until combined. Reduce heat to medium- low; cook, stirring occasionally, until
a peanut butter-colored roux forms, about 10 minutes. Add onion mixture, tomatoes, and seafood stock.
  3. With an immersion blender, blend until smooth. Add thyme and bay leaves; cook for 20 minutes, stirring occasionally.
  4. Stir in crawfish, and cook for
10 minutes. Remove bay leaves. Just before serving, stir in cream and sherry. Serve with hot sauce.
  1. *We used Ro-Tel.
Louisiana Cookin https://www.louisianacookin.com/

Get more great Cajun and Creole recipes in Louisiana Cookin’s January/February 2017 issue. Now on newsstands!luc-jf17-cover-l



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