Name: Crawfish Bisque
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings (about 6 3/4 cups)
Ingredients: 6 pounds fresh or frozen cooked crawfish, thawed; 1 carrot, cut into large pieces; 1 stalk celery, cut into large pieces; 1 yellow onion, cut into large pieces; 2 bay leaves; 6 thyme sprigs; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 small green bell pepper, chopped; 1 stalk celery, chopped; 1 yellow onion, chopped; 1 medium tomato, chopped; 1 tablespoon Cajun seasoning; 1/4 cup all-purpose flour; 2 tablespoons tomato paste; 3 cups Crawfish Stock; 1/4 cup dry sherry; 1/2 cup heavy cream; Reserved crawfish meat; Chopped fresh flat-leaf parsley, for garnish, optional

Directions

For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
Divide the bisque between serving bowls and garnish with parsley, if desired.

Cook’s Note

The crawfish stock can be stored in an airtight container in a refrigerator for up to 3 days or freezer for up to 2 months.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Crawfish Bisque

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Cook’s Note

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