Bisque D'écrivesses - Crawfish Bisque

READY IN: 40mins
Recipe by mollypaul

Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by Bombchele

This is as Cajun as it gets. My husband's grandmother used to make this for family gatherings and now his mom does. It's on my list of "last request" dishes. It is wonderful.

Ingredients Nutrition

  • 2 dozen crawfish
  • 1 quart water
  • 1 onion, peeled and diced
  • 2 carrots, peeled and diced
  • 1 tablespoon parsley, minced
  • 2 stalks celery, diced
  • 18 teaspoon thyme
  • 3 tablespoons butter
  • 1 tablespoon flour
  • Crawfish Stuffing

  • 6 tablespoons cracker crumbs
  • milk
  • crawfish meat (use the 2 dozen listed above)
  • 1 12 tablespoons butter, melted
  • 1 small onion, peeled and minced
  • 1 tablespoon flour
  • 1 tablespoon stock (fish preferred, but chicken will do)
  • 1 tablespoon parsley, minced
  • salt and pepper
  • 1 egg, beaten


  1. Soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
  2. Place in stockpot with water, vegetables and thyme.
  3. Remove crawfish, reserving stock.
  4. Remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
  5. Drain stock.
  6. For the stuffing: Moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. Cool slightly and add egg.
  7. Fill head shells with the stuffing mixture; dredge with flour and brown in butter.
  8. Drain on paper towels and keep hot.
  9. Blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
  10. Season, add stuffed heads and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a