“B” as in Bisque, Crawfish Bisque ya’ll

Here’s a yummy recipe for Crawfish Bisque compliments of our friends over at Mr. Pete’s cajun spices. Mr. Pete’s is serious about cajun cooking, and boy do they have a delicious recipe for Crawfish Bisque. This recipe was one of the entries in our first-ever recipe contest!

Hot Kitchen hails from the Pacific Northwest, and we don’t have crawfish readily available at the store. (There are plenty in our rivers, though!) We tested this recipe at first using shrimp.

Mr. Pete’s shared this recipe:

Crawfish Bisque

This is a truly amazing authentic Louisiana Cajun dish! We enjoyed creating the flavors; but moreso, we enjoyed devouring them! We hope you will too!

1 1/2 cups crawfish tails (boiled and peeled), Or you can use other types of seafood if you wish
1/2 c. vegetable oil 1/2 c. all purpose flour 2 medium onions
1/4 c. red & green bells, diced 1/4 c. celery, chopped 1 Tblspn. minced garlic 1 c. green onions, diced
4 oz. tomato sauce 1 Tblspn. Mr. Pete’s Cajun Seasoning 1 tsp. preferred hot sauce 1 c. heavy whipping cream


In a large pot, heat oil on high heat. At 350 degrees, begin to add your flour, stirring constantly to create a roux. When the roux has achieved a dark brown color, add the onions, bell peppers, celery, and garlic. Sautee’ veggies until tender and translucent. Add tomato sauce and stir. Add water to cover and then some, and mix well. (I like to add a seafood stock*, which makes for a better flavor but I did not have any on hand.) Add Mr. Pete’s Cajun Seasoning and hot sauce, again stirring. Reduce heat, cover, and simmer for 20-30 minutes, stirring occasionally. Add cream, crawfish tails, and green onions to pot and stir. (Tip: Save a little green onions for garnish.) Simmer another 10 minutes. Serve hot over rice with your favorite buttered bread to sop up all the sauce! Mmmmm! C’est Bon!

Here are some pictures of how it went, we have to tell you that this is one yummy, authentic recipe for Bisque. Plus, using their spice blend results in a perfect balance in spices.

*One thing to note about seafood stock. You can make a quick stock from the shells: First, simmer the raw seafood until it is cooked through. Save the water you cooked ’em in. Peel em and toss the shells back into the water. Simmer the water for five minutes and then let it steep until you’re ready to use it. Strain out the shells and use this quick stock in place of boring old water in this bisque.



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