On today's Cookin with Cajun Radio, we have Crawfish Bisque.  Many people like to serve  Crawfish Bisque as an appetizer but you can make it your meal as well.


Cajun Crawfish Bisque Recipe

Yield: 1 Servings


1 c Cooking oil

2 lg Onions

4 Ribs celery

4 Cloves garlic

2 1/2 c Ground crawfish tails

9 c Hot water

5 ts Salt

2 c Flour (about)

6 Green onions

1/4 Bell pepper

10 Sprigs of parsley

1/2 Of crawfish fat

2 ts Red pepper

4 ts (heaping) Tomato paste


Rest of ground crawfish tail

3 Ribs celery

1/4 Bell pepper

4 Cloves garlic

10 Sprigs parsley

2 c Dry bread crumbs (or more)

2 ts Red pepper

2 lg Onions

6 Green onions

Rest of crawfish fat

1/4 c Cooking oil

2 Eggs, beaten

4 ts Salt


Use 1 sack crawfish (about 40 lbs.) Scald crawfish in almost

boiling water for about 15 min. Drain and cool. Peel crawfish and

save the fat in a separate bowl. Clean about. 200 heads to stuff.

To make gravy: Grind onions, celery bell pepper, garlic and parsley.

Make roux with oil and flour. Stir constantly until browned. Add

ground seasonings. Cook on low fire about. 30 min. Add tomato paste and

crawfish fat. Cook about. 30 min more. Add hot water and let cook on

low fire. Add ground crawfish tails, add salt and pepper. Cook on

high fire about. 20 min. Add baked crawfish heads. Cook on low fire

about. 1 hr. More hot water may be added if too thick. Stir carefully.

Serve in soup bowls over rice.

To make stuffing for heads: Grind onions, celery, bell pepper,

garlic and parsley. Fry crawfish and ground seasonings in hot cooking

oil; cool. Add crawfish fat and eggs. Mix in bread crumbs, salt and

pepper. Stuff heads. Dip the stuffed part of head in flour and place

on cookie sheet. Bake for 20 min in 400 F. oven.

If you have a recipe that you would like featured on Cooking with Cajun Radio, email it to me at mikesoileau@townsquaremedia.com.

Enjoy cooking and eating your creation!!! Bon Apetite!!!!

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