Nutritional Info

Nutrition Facts

Serving Size 1 (597g)

Calories 1006
Calories from Fat 497 (49%)
Amount Per Serving %DIV
Total Fat 55.3g 85%
Saturated Fat 29.2g 146%
Monounsaturated Fat 18.6g
Polyunsaturated Fat 7.5g
Trans Fat 0.0g
Cholesterol 437.4mg 146%
Sodium 1419mg 62%
Potassium 848.5mg 18%
Total Carbohydrate 4.4g 1%
Dietary Fiber 1.1g 5%
Sugars 0g
Protein 111.7g 223%

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Recipe Description
In my mind, this is simply the classic Louisiana bisque. When properly prepared there is no dish that delivers the essence of Cajun cookery as this bisque does.
Prep time
30 min
Cook time
1 hr 30 min
Ready In
2 hr


Serves Tool

Serves To:USMetric
3 Quart(q)  water
2 Pound(lb)  whole live crayfish
1 Cup(c)  butter
1 Cup(c)  flour
1   large onion, chopped
1 Bunch(bn)  green onions, chopped
2   stalks celery, chopped
2   carrots, chopped
2 Clove(clv)  garlic, minced
2   large tomatoes, skinned, seeded and chopped
2 Tablespoon(T)  parsley, minced
1/4 Teaspoon(t)  thyme
2   bay leaves
2 Tablespoon(T)  salt
1 Teaspoon(t)  black pepper
1/2 Teaspoon(t)  cayenne


Bring 3 quarts water to a boil. Add the live crayfish and bring back to a simmer. Remove the crayfish and set aside. Save the water and keep it hot. Melt the butter in a large heavy saucepan. Blend in the flour and cook on a moderate heat, stirring constantly, until the roux has acquired a lovely brown color. Be careful that it is not burned, or you will have to start over. Add the chopped onions, green onions, celery, carrots and garlic. Cook all together until the vegetables become limp. Add the whole blanched crayfish to the pot and mash them completely using a blunt ended utensil like a rolling pin or a wooden mallet. It is very important that you do a good job here or you will not get the full richness and flavor of the crayfish into the bisque. Add the chopped tomatoes, minced parsley, thyme, bay leaves and the reserved water. Add the salt, black pepper and cayenne. Bring to a boil. Cook at a low boil for 1 hour, stirring occasionally to prevent any sticking or burning. Pass the soup through a strainer, forcing as much of the passable vegetable pulp and crayfish meat through as is possible. Discard the remaining mash. Bring the strained bisque back to a simmer and reduce to 1 1/2 quarts, or until the bisque reaches a rich, thick consistency. Remember that this is a bisque and not a soup and must be thick to be correct. Adjust seasoning if necessary. Ladle into soup bowls and serve.

Additional notes

Variations: This same recipe can be made with shrimp, crabs, or even lobsters since crayfish are seasonal.

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Crayfish Bisque
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