Crawfish Bisque

  • Yield : 2qt
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 2:0 h
  • Ready In : 2:15 h

One of the most popular Cajun dishes, crawfish bisque tends to come in two basic varieties: Roux based and Cream based.  This recipe is for a cream based crawfish bisque, simply because I prefer crawfish and corn bisque to be cream based.

I have a recipe for crawfish bisque without corn that is roux based and just as amazing.  I will update this post with a link to that crawfish bisque recipe as soon as I get it online.

Try this recipe at home and comment below to let us know how it came out.

Crawfish Bisque


  • 1 stick Butter
  • 2 tbls Flour
  • 1 medium Onion (chopped)
  • 1 lb Crawfish (peeled)
  • 1 qt Heavy Cream
  • 2 cans Cream Sweet Corn (15oz)
  • 1 can Sweet Corn (15oz)
  • 1 tsp Worcestershire Sauce
  • 1 cup Green Onions (chopped)
  • 1/2 cup Cooking Sherry
  • 1 tbls Cajun Seasoning


Step 1

In a dutch oven style pot, melt butter over medium heat then add all of the onions to sauté until tender, approximately 5-6 minutes.

Step 2

Add flour and stir for about 5 minutes to create a roux, season with cajun seasoning, pepper, and salt to taste.

Step 3

Add ½ tsp. Worcestershire sauce and Tabasco sauce to taste.

Step 4

Add crawfish, heavy cream, corn, cream corn, and sherry and bring mixture to a light boil.

Step 5

Reduce heat to low-medium and continue to cook until the flavours merry, approximately 40 minutes.

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Recipe Comments

6 comments on “Crawfish Bisque

  1. Awesome recipe…made with left over crawfish, potatoes, corn, sausage, onion and garlic from the crawfish boil the day before.

  2. Can also use lump crab and minced clams and to spice it up dice as many jalapenos for the roux as you like. Also bacon goes well in it, brandy or beer in place of cooking sherry. Very versatile bisque! Delicious!

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