Miss Kardea Brown's Crawfish Bisque, as seen on the Food Networks, Delicious Miss Brown, Season 6.
Recipe courtesy of Kardea Brown

Crawfish Bisque

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 35 min
  • Yield: 4 to 6 servings (about 6 3/4 cups)
This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!


Crawfish Stock:



  1. 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.
  2. 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.
  3. 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.
  4. 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.