Easy Crawfish Bisque Soup
Ingredients
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1 stick margarine or butter
- 1 lb crawfish tails
- 4 (10 oz) cans cream of potato soup
- 2 (15 oz) cans yellow cream style corn
- 3 cups of skim milk
- 1 (10 oz) can Rotel tomatoes (original or spicy)
- Salt and black pepper to taste
Step-by-Step Instructions
- In a medium saucepan, melt butter and sauté the onions and bell pepper until tender, about 5-7 minutes.
- Add crawfish tails and cook about 10 minutes over medium heat, stirring occasionally.
- Add the rest of the ingredients and cook for 20 minutes uncovered over low heat. Do not forget to stir. Taste and adjust seasonings accordingly. Remember the soup has lots of salt and Rotel has really a nice spice to it, black pepper may be all you will need.
Common Problems and Solutions
Q: Can I use frozen crawfish tails?
A: Yes, frozen crawfish tails work great. Thaw them first and drain any excess liquid before adding to the pot to avoid watering down the soup.
Q: Why is my soup too thin?
A: The soup should thicken as it simmers. If it's still thin after 20 minutes, simmer uncovered for another 5-10 minutes or reduce the milk slightly next time. The cream of potato soup provides most of the thickness.
Q: Can I make this ahead?
A: Yes, this soup reheats beautifully. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, stirring frequently.
Tips and Techniques
Don’t skip sautéing the onion and bell pepper first—this builds the flavor foundation. If you like more heat, use the spicy Rotel or add a few dashes of hot sauce at the end.
Ingredient Substitutions
- crawfish tails: shrimp or lump crabmeat
- cream of potato soup: cream of mushroom or cream of celery soup
- Rotel tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles
- skim milk: half-and-half or heavy cream
Equipment Needed
- Medium saucepan or Dutch oven
- Wooden spoon for stirring
Historical Context
Traditional Cajun crawfish bisque involves making a roux, stuffing crawfish heads, and hours of simmering. This shortcut version became popular in the 1980s when canned cream soups made it possible to get similar creamy, rich flavor in under an hour.
