Shortcut Crawfish Corn Bisque Recipe
Creamy bisque built on a roux base with crawfish, corn, and creole seasonings. Half the crawfish gets pureed into the broth for body, while whole tails add texture. Simmered low for 30 minutes to meld flavors. Serve over rice with crawfish garnish and green onion.
Ingredients
- 1 pound crawfish tails with fat, divided
- 4 cups seafood or chicken broth, divided(optional)
- ¼ teaspoon liquid crab boil(optional)
- 2 tablespoon butter or bacon drippings
- ½ cup onion, finely chopped
- ½ cup bell pepper, finely chopped
- 1 rib celery, finely chopped
- ¼ cup all-purpose flourcornstarch0.75thickenergluten-free
gluten-free route
- 2 cup half and half, whole milk or heavy cream
- ¼ cup green onion, sliced, save pinch for garnish
- 1 can (10-14.5 ounce) diced tomatoes with green chilies, well-drained
- 2 cup frozen corn, thawed
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon Creole or Cajun seasoning
- ¼ teaspoon Old Bay seasoning
Instructions
- 1
Squeeze fat from crawfish tails into a bowl, stir in broth and crab boil if using, set aside.
- 2
Melt butter in large saucepan and saute onion, bell pepper and celery until tender.
- 3
Stir in flour and cook for 3 minutes.
- 4
Drain broth from crawfish and pulse about a third of the crawfish in food processor until pureed, being careful not to overprocess.
- 5
Add crawfish puree, milk and green onion to pot along with drained tomatoes and corn, bring to near boil.
- 6
Add remaining crawfish to pot, reduce heat to low and simmer for 30 minutes, adding broth or water as needed for desired consistency.
- 7
Taste and adjust seasonings.
- 8
Serve over rice, garnish with reserved crawfish and green onion.
Tips
Pulse crawfish in processor to puree rather than steady blending to avoid pasty texture.
Add broth incrementally during final simmer to reach preferred thickness.
Good to Know
Cover and refrigerate up to 3 days. Freezes up to 2 months.
Make through step 6, cool and refrigerate overnight. Reheat gently over low heat, thinning with broth as needed.
Ladle into gumbo bowls over rice, garnish with reserved crawfish and sliced green onion. Serve with boudin balls or seafood boulettes on the side.
Common Mistakes
Overblending crawfish puree will create pasty texture; pulse instead of steady blending.
Boiling bisque after dairy addition may cause curdling; maintain low simmer.
Underdrained tomatoes add excess liquid; drain well before adding.