- 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.
- 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
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.
Add flour and stir for about 5 minutes to create a roux, season with cajun seasoning, pepper, and salt to taste.
Add ½ tsp. Worcestershire sauce and Tabasco sauce to taste.
Add crawfish, heavy cream, corn, cream corn, and sherry and bring mixture to a light boil.
Reduce heat to low-medium and continue to cook until the flavours merry, approximately 40 minutes.