Best 8 Crawfish Shrimp Bisque Recipes

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Crawfish shrimp bisque is a delightful seafood soup that combines the flavors of two popular crustaceans to create a rich and satisfying dish. Whether you are a seasoned chef or a home cook looking for a new recipe to impress your friends and family, this article will guide you through the process of creating the perfect crawfish shrimp bisque. From selecting the freshest ingredients to mastering the art of simmering the stock, we will provide you with all the tips and tricks you need to make a bisque that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

LOUISIANA CRAWFISH BISQUE



Louisiana Crawfish Bisque image

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 6

Number Of Ingredients 12

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

SHRIMP BISQUE



Shrimp Bisque image

A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 pound large shrimp (about 20), peeled and deveined, shells reserved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
9 shallots (8 ounces), chopped
1/2 bulb fennel (8 ounces), chopped
1 large carrot (6 ounces), chopped
2 tablespoons tomato paste
1/2 cup Cognac
6 cups water
2 teaspoons coarse salt
4 black peppercorns, plus freshly ground pepper
1 dried bay leaf
1 sprig flat-leaf parsley
1/4 cup plus 2 tablespoons evaporated milk
Chervil sprigs, for garnish

Steps:

  • Preheat oven to 375 degrees. Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.
  • Meanwhile, heat 2 teaspoons oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.
  • Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.
  • Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.
  • Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk.
  • Heat a medium saute pan over medium-high heat for 2 minutes. Add remaining 2 teaspoons oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.

Nutrition Facts : Calories 229 g, Cholesterol 120 g, Fat 5 g, Fiber 2 g, Protein 18 g, SaturatedFat 1 g, Sodium 686 g

SHRIMP BISQUE



Shrimp Bisque image

I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additonal shrimp, optional

Steps:

  • In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

Nutrition Facts :

SHRIMP BISQUE II



Shrimp Bisque II image

Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.

Provided by AFGLEZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h15m

Yield 15

Number Of Ingredients 16

¾ cup butter
1 ⅓ cups all-purpose flour
3 quarts seafood stock
salt and pepper to taste
1 ½ pounds medium shrimp - peeled, deveined and shells reserved
1 pound onions, minced
¼ cup butter
2 cloves garlic, minced
3 tablespoons paprika
¼ cup tomato paste
3 fluid ounces brandy
1 quart heavy cream, heated
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
½ teaspoon Old Bay Seasoning TM
½ cup dry sherry

Steps:

  • In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
  • In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
  • Return strained mixture to a simmer in the saucepan. Pour in cream.
  • Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.

Nutrition Facts : Calories 480.7 calories, Carbohydrate 16.3 g, Cholesterol 190.5 mg, Fat 38 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 22.9 g, Sodium 604.4 mg, Sugar 2.3 g

CRAWFISH OR SHRIMP BISQUE



Crawfish or Shrimp Bisque image

This classic Cajun recipe makes a great first course or a full meal. It isn't smooth like puree like it's French counterpart. I use Mudbugs (crawfish), Shrimp or Crab and sometimes all three!

Provided by Cozinheiro Ricky

Categories     Crab

Time 45m

Yield 6 Cups, 6 serving(s)

Number Of Ingredients 15

1 lb crawfish (peeled and de-veined) or 1 lb shrimp (peeled and de-veined)
4 cups fish stock
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons paprika
1 onion, finely chopped
3 tablespoons all-purpose flour
1 red bell pepper, finely chopped
2 -3 celery ribs, finely chopped
1 sprig fresh thyme
1 garlic clove, minced
2 bay leaves
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
salt and pepper
snipped chives

Steps:

  • Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
  • Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
  • Pour on the fish stock gradually, stirring until well blended.
  • Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
  • Add the crawfish (or shrimp) and cook for about 5 minutes.
  • Season with salt and pepper to taste.
  • Serve over rice topped with snipped chives.

Nutrition Facts : Calories 175.9, Fat 8.3, SaturatedFat 4.2, Cholesterol 120.3, Sodium 379.2, Carbohydrate 6.8, Fiber 1.4, Sugar 2, Protein 17.9

CRAWFISH & SHRIMP BISQUE



Crawfish & Shrimp Bisque image

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days.

Provided by Chef Geoff in New O

Categories     Crawfish

Time 3h30m

Yield 1 1/2 gallons

Number Of Ingredients 15

4 (10 ounce) cans cambell's cream of potato soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of celery soup
1 quart chicken broth
2 tablespoons Tony Chachere's Seasoning
1 large white onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
2 large stalk celery, chopped
1 tablespoon minced garlic
salt and black pepper
6 cups frozen corn
2 lbs louisiana crawfish tails with fat
2 lbs fresh shrimp, peeled. If very large shrimp, cut into bite size chunks
1 pint half-and-half cream

Steps:

  • Combine in a very large pot and heat just to boiling and then simmer covered --
  • 4 cans Cambell's cream of potato soup.
  • 1 can cream of mushroom soup.
  • 1 can cream of celery soup.
  • 1 quart chicken broth.
  • 2 tablespoons Tony Chachere's.
  • Meanwhile, sautee the following vegetables in olive oil --
  • 1 large white onion, chopped.
  • 1 red bell pepper, chopped.
  • 1 green pepper, chopped.
  • 2 large stalks celery, chopped.
  • 1 heaping tablespoon minced garlic.
  • salt & black pepper.
  • When the vegetables are soft, add to simmering pot.
  • And add 6-8 cups frozen corn.
  • Simmer covered for at least two hours --
  • Then add --
  • 2 pounds Louisiana crawfish tails with fat.
  • 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
  • Simmer covered for 15-20 minutes --
  • Turn off heat and add 1 pint of 1/2 & 1/2 cream.
  • Stir to heat through and serve.

CRAWFISH BISQUE



Crawfish Bisque image

This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!

Provided by Kardea Brown

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings (about 6 3/4 cups)

Number Of Ingredients 20

6 pounds fresh or frozen cooked crawfish, thawed
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 yellow onion, cut into large pieces
2 bay leaves
6 thyme sprigs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small green bell pepper, chopped
1 stalk celery, chopped
1 yellow onion, chopped
1 medium tomato, chopped
1 tablespoon Cajun seasoning
1/4 cup all-purpose flour
2 tablespoons tomato paste
3 cups Crawfish Stock
1/4 cup dry sherry
1/2 cup heavy cream
Reserved crawfish meat
Chopped fresh flat-leaf parsley, for garnish, optional

Steps:

  • For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
  • For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
  • Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
  • Divide the bisque between serving bowls and garnish with parsley, if desired.

CRAWFISH BISQUE



Crawfish Bisque image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 21

1/4 cup olive oil
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
10 pounds crawfish, boiled, peeled and shells and tail meat reserved
2 tablespoons all-purpose flour
4 cloves garlic, chopped
2 onions, chopped
2 stalks lemongrass, chopped
1 stalk celery, chopped
1 bulb fennel, chopped
1 thumb ginger, chopped
1/4 cup white rice
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
1 bay leaf
1 sprig thyme
1/4 cup brandy
6 cups crawfish stock
2 cups heavy cream
1 lime, zested
Salt and freshly ground black pepper
Hot sauce, such as Tabasco

Steps:

  • Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
  • Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
  • Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
  • Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.

Tips:

  • Use fresh seafood: Fresh crawfish and shrimp will give your bisque the best flavor. If you can't find fresh seafood, frozen seafood is a good option. Just be sure to thaw it completely before using it.
  • Don't overcook the seafood: Crawfish and shrimp cook quickly, so it's important not to overcook them. Otherwise, they will become tough and rubbery.
  • Use a good quality stock: The stock you use will make a big difference in the flavor of your bisque. Use a stock that is made with fresh vegetables and herbs. You can also use a store-bought stock, but be sure to choose one that is low in sodium.
  • Add some vegetables: Vegetables will add flavor and texture to your bisque. Good choices include carrots, celery, onions, and bell peppers.
  • Season to taste: Season your bisque to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Crawfish shrimp bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a casual meal. With its rich flavor and creamy texture, this bisque is sure to please everyone at the table. So next time you're looking for a soup to warm you up, give crawfish shrimp bisque a try. You won't be disappointed!

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