Best 5 Ggs Crawfish Bisque Recipes

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Gggs crawfish bisque is a well-known Cajun dish that offers a delectable blend of flavors and textures. This creamy and savory soup is not only a local favorite but also a popular dish across the United States. With its origins in Louisiana, gggs crawfish bisque is often served as a starter or main course and is enjoyed by people of all ages. If you're looking for a recipe to create this delicious soup, you're in the right place. This guide will provide you with a step-by-step approach to making the perfect gggs crawfish bisque. From prepping the ingredients to cooking and serving, we'll cover all the essentials to ensure a flavorful and satisfying experience. So, let's dive right in and discover the secrets of this iconic Cajun delicacy!

Check out the recipes below so you can choose the best recipe for yourself!

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

CRAWFISH BISQUE WITH CRAWFISH BOULETTES



Crawfish Bisque with Crawfish Boulettes image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h5m

Yield 8 servings and 2 1/2 dozen boulettes

Number Of Ingredients 27

1 3/4 cups chopped green bell peppers
1 3/4 cups chopped celery
5 pounds boiled crawfish, plus 1 pound peeled cooked crawfish tails
4 quarts water
1 cup vegetable oil
1 cup all-purpose flour
3 1/2 cups chopped onions
Salt and pepper
1 teaspoon cayenne pepper
1 bay leaf
1/4 cup plus 3 tablespoons chopped green onions
1/4 cup plus 2 tablespoons chopped parsley leaves
1/2 teaspoons minced garlic
4 slices stale bread, torn into pieces
1 egg, beaten
Pinch cayenne
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub, recipe follows
Vegetable oil, for frying
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
  • For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
  • For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
  • Combine all ingredients and store in an air-tight container.

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.

GG'S CRAWFISH BISQUE



Gg's Crawfish Bisque image

I love this recipe. It is so easy and so creamy and delicious. You can substitute shrimp but wow what it does for crawfish!!!

Provided by Gloria 15x

Categories     Lunch/Snacks

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 10

3 (10 ounce) cans cream of potato soup
2 (10 ounce) cans cream of mushroom soup
2 (14 ounce) cans whole kernel corn
8 ounces cream cheese
1 quart half-and-half cream
3 lbs crawfish tails
1 teaspoon crushed red pepper flakes
1 dash creole seasoning
1 bunch green onion, diced
1/2 cup butter

Steps:

  • Saute onions in butter.
  • Add all of the remaining ingredients to a crock pot and simmer several hours of blend flavors.

CREAMY CRAWFISH BISQUE



Creamy Crawfish Bisque image

This bisque is a creamy style like a lobster bisque but has Cajun twist since it uses a roux. It's a great dish and you'll get rave reviews. This is an easy recipe if you will read thorough the entire recipe and understand the various parts and how they all come together at the end.

Provided by Skeeter

Categories     Seafood Soup

Time 55m

Yield 12

Number Of Ingredients 19

½ cup butter
1 leek, minced
1 large carrot, minced
1 cup minced celery
½ cup butter
½ cup all-purpose flour, or more if needed
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
1 bay leaf
2 tablespoons tomato paste
½ teaspoon ground cayenne pepper
½ cup brandy
3 ½ cups fish stock, divided
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) package crawfish tails, divided
3 cups heavy cream
1 teaspoon salt, or to taste
1 teaspoon white pepper
2 tablespoons paprika, or more to taste

Steps:

  • Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes.
  • As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux.
  • Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture.
  • Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender.
  • Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
  • Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 9.7 g, Cholesterol 162.6 mg, Fat 38.4 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 23.6 g, Sodium 661.6 mg, Sugar 2 g

Tips:

  • When choosing crawfish, look for ones that are bright red and have a firm texture. Avoid any crawfish that are brown or have a slimy texture, as these may be old or spoiled.
  • Be sure to clean the crawfish thoroughly before cooking. This involves removing the heads, tails, and intestines. You can also remove the vein that runs down the back of the crawfish, but this is optional.
  • When making the bisque, be sure to use a good quality stock. This will help to give the bisque a rich and flavorful taste. You can use chicken stock, seafood stock, or even vegetable stock.
  • Don't be afraid to experiment with different seasonings. Cajun seasoning is a classic choice, but you can also use other spices, such as paprika, cumin, and garlic powder.
  • Serve the bisque with your favorite toppings. Some popular choices include rice, cornbread, and green onions.

Conclusion:

Crawfish bisque is a delicious and easy-to-make soup that is perfect for any occasion. With its rich and flavorful broth, tender crawfish, and variety of toppings, it's sure to be a hit with everyone who tries it. So next time you're looking for a hearty and satisfying soup, give crawfish bisque a try.

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