Crawfish Bisque

8 servings Prep: 45 m Cook: 2 h Total: 2 h 45 m Advanced
5.0/5 (7)
Crawfish Bisque
This dish is a labor of love, but well worth every minute. In this recipe, the crawfish heads are stuffed with a savory breadcrumb and crawfish tail mixture, then simmered in a rich dark roux-based stew. Collecting the crawfish heads after a crawfish boil is a great time to do this. As a note—clean the crawfish heads of the membranes and cartilage leaving only the carcass. If you do not use them at that time, the heads can be frozen for future use or prepared with the stuffing and then frozen for future use. No crawfish heads, no problems…make some boulettes.

Ingredients

8 servings
  • Crawfish Head Stuffing
  • 1/4 stick butter
  • 1 cup onion
  • 1/2 cup bell pepper
  • 1/2 cup celery
  • 1 tsp salt
  • 1/3 tsp cayenne
  • 1 package crawfish tails, rinsed and chopped or passed thru food processor
  • 1 tbsp garlic, chopped
  • 1/4 cup water
  • 3/4 cup real fine breadcrumbs
  • 3/4 tbsp parsley chopped
  • 30 to 40 crawfish heads
  • All purpose flour for coating
  • Bisque Stew
  • Roux (see our website)
  • 1 1/2 cup onions, chopped
  • 1 cup bell pepper
  • 1 cup celery, chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 1 package uncooked crawfish tails cleaned
  • 1 to 1 1/2 quart of water seasoned with 1/2 tablespoon Zatarins crab boil
  • 1/4 cup chopped green onions
  • 1/4 cup chopped parsley

Step-by-Step Instructions

  1. To prepare the stuffing, melt the butter in a medium to large pot over medium heat. Add the onions, bell pepper, celery, salt and cayenne and cook until soft and the onions are clear, about 8-10 minutes. Add the garlic and the chopped up crawfish. Cook for 10 minutes stirring to prevent sticking. Add the water and cook for 2 minutes.
  2. Remove from the heat and pour into a mixing bowl. Mix in the breadcrumbs and parsley. Cool completely before stuffing the heads.
  3. Preheat oven to 350 degrees.
  4. Stuff each crawfish head with the mixture and coat with flour. I like to add a little more cayenne to my flour. After coating, place on a cookie sheet and bake for 30 minutes until lightly golden. If you made too much stuffing, save to put in the stew.
  5. For the Bisque Stew—In a large cast iron pot or heavy quart pot, make a dark roux. I like to make a dark roux for my bisque. After the roux is the color you like (a deep chocolate brown, about 30-45 minutes), add the onions, bell pepper, celery, salt and cayenne. Cook and continually stir until the vegetables are soft, about 5-7 minutes.
  6. Add the crawfish tails and cook for 3 minutes. Add the seasoned water and bring to a boil. Reduce heat to low and simmer for about 1 hour, stirring occasionally.
  7. Add the leftover stuffing mix, the stuffed crawfish heads, the parsley and green onions and cook for 15 to 20 minutes to allow flavors to meld.

Common Problems and Solutions

Q: Why is my roux burning when making the bisque?

A: Dark roux requires constant attention and medium heat. Never walk away from your roux, and keep stirring continuously. If it starts to smell burnt rather than nutty, it's ruined—start over. Taking 30-45 minutes to develop a proper dark chocolate roux is normal.

Q: Can I skip stuffing the heads and just make the stew?

A: Absolutely! If you don't have cleaned crawfish heads or don't want to stuff them, form the stuffing mixture into boulettes (small balls), coat with flour, and bake or fry them. They'll add the same flavor and texture to your bisque. This is actually mentioned in the recipe as an option.

Q: My bisque is too thick or too thin, what do I do?

A: If too thick, add water or seafood stock a little at a time. If too thin, let it simmer uncovered longer to reduce, or make a small slurry with flour and water to thicken. The bisque should have a rich, gravy-like consistency that coats the back of a spoon.

Q: Do I really need to clean the crawfish heads?

A: Yes, cleaning is essential. Remove all the membranes, cartilage, and any digestive material, leaving only the clean shell carcass. This step ensures your bisque doesn't have any bitter or off flavors. It's tedious but necessary.

Tips and Techniques

  • The stuffed heads can be prepared well in advance and frozen. Make a big batch after your next crawfish boil and freeze them already stuffed and ready to add to bisque.
  • Don’t rush the roux—a dark roux is essential for authentic crawfish bisque. The deep, nutty flavor it provides is what makes this dish special.
  • Save some of the stuffing mixture to add directly to the stew. This enriches the gravy and adds extra flavor and texture.

Ingredient Substitutions

  • crawfish heads: form stuffing into boulettes (balls) instead
  • crawfish tails: shrimp, peeled and chopped
  • dark roux: medium brown roux
  • Zatarain's crab boil: bay leaves, cayenne, and black pepper

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven for making roux
  • Cast iron pot or heavy pot for the bisque stew
  • Medium to large pot for making the stuffing
  • Cookie sheet or baking sheet for baking stuffed heads
  • Mixing bowl for cooling stuffing
  • Long-handled wooden spoon for stirring roux

Historical Context

Crawfish bisque represents the pinnacle of Cajun home cooking, a dish that showcases both skill and resourcefulness. Unlike French bisques which are typically pureed and cream-based, Cajun crawfish bisque is a hearty stew featuring stuffed heads in a dark roux. The tradition of saving and stuffing crawfish heads after a boil is pure Cajun ingenuity—nothing goes to waste. This dish was often made for Sunday dinner or special family gatherings, when the time and effort required could be justified. Each family has their own variation, passed down through generations.