Crawfish Bisque

Warm up with a comforting bowl of creamy, hearty Louisiana crawfish bisque. This rich Southern classic blends savory crawfish, aromatic vegetables, and a signature blend of spices. While it tastes like it was made from scratch with fresh ingredients, this simple recipe uses frozen crawfish to save you time without sacrificing any of that authentic Cajun flavor.

Recipe

  1. Thaw and rinse crawfish squeezing excess water from it at least 2 times

  2. Set the crawfish in a bowl with hot sauce and buttermilk for at least an hour

  3. Rinse crawfish one more time and again squeeze out excess liquid and set to the side

  4. Melt butter in a large pot over medium heat.

  5. Add crawfish, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes.

  6. Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.

Ingredients

For the casserole:

  • ½ cup butter

  • ½ cup chopped onion

  • ½ cup chopped green onion

  • 1 pound crawfish tails

  • 2 (10.5 ounce) cans cream of potato soup

  • 1 (10.5 ounce) can cream of mushroom soup

  • 1 (15 ounce) can yellow corn, drained

  • 1 (14 ounce) can white corn, drained

  • 1 (8 ounce) package cream cheese

  • 1 pint half-and-half

  • 2 tablespoons Creole seasoning (such as Tony Chachere's®), or more to taste

  • salt and ground black pepper to taste