This recipe for crawfish bisque is substantial and creamy. My mother and I frequently prepare it, and everyone always adores it. Being from Louisiana, I’m glad I can create crawfish bisque that is superior to anything I’ve had in a restaurant. Serve with a delicious salad and French bread.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 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
Instructions
- Melt butter in a large pot over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes.
- Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes.
- Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.
Nutrition Facts
| Calories | 663 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 199 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 26 g |
| Sodium | 2313 mg |
| Sugars | 5 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
I made this several times with no mushroom soup (subbed Cream of Celery) because some in the family don’t really care for shrooms. I also added sherry wine as it gives this dish a completely different flavor profile. Simple, very adaptable, and you can use any type of shellfish as well as some Cod, etc. And it is really easy.
We’re 80% Cajun and this one rocks
Amazing as is!
Wow! Restaurant quality. I changed a few things, all green onion, no white corn sub with creamed corn and 2lbs of Crawfish tails! Every bite is loaded with Crawfish and it is decadent. Thanks for the recipe!
Very easy to follow and believe me when I say don’t double it unless you are feeding an army I mean it. And make sure you have a large pot to make it in.
This is similar to my bisque, except I add crab as well as the crawfish. And I use sliced potatoes in lieu of cream of potato. But you can’t go wrong with the base of this recipe. It’s a southern Louisiana family favorite!
I usually make this with shrimp instead of crawfish, and I add extra shrimp. I use 1 heaping TB of Tony’s. My family LOVES this!!! Always a hit at family reunions too! Btw, I’m from LA and this is the best bisque recipe I’ve seen!
a favorite recipe. My children and grandchildren love it and ask for it often. In Louisiana, we add rotel and old bay seasoning to spice it up a little.
Fantastic, easy & delish. I used Slap yo Mama Cajun spice b/c no Tony C on hand. In the future, I’ll use 1 tbsp instead of 2. It wasn’t impossibly hot, I just like it milder. Somebody from LA would say 2 tbsp is right. Highly recommend.
10 stars I had this once from a bar-b-q spot in my town in oregon it was amazing. But could never get it again. So when I seen the tails for sale ,light bulb . So when this recipe popped up with the.light cream color . People this is the one im my gosh and a bunch of other really good bad words . I’m completely addicted to this stuff . Can’t wait till spring to go get my own crayfish out of the creek . I plan on using the recipe for my salmon chowder during salmon season . And clam chowder. This recipe should not be available for free. Lol Thanks
Always a hit at our house. Simple and quick to make.
Definitely a great recipe to build on! Next time I’ll take out one of the cans of potato soup and one of the cans of corn and try adding left over crawfish boiled potatoes and corn instead of the cans! I think I’ll also add maybe another pound of crawfish b/c my kids and hubby always appreciate meatier meals!
i loved this recipe,i did add fresh potatoes slightly mashed and shrimp with smoked bacon. My wife thought it was wonderful.
Please use only 1 tbs of seasoning to start with and add a little at a time if you feel the need. I used only 1 tbs and it was more than enough.
This is so good. I have made it more than a dozen times and felt I should leave a review. The only thing we changed was adding more crawfish, sometimes shrimp. So fast to make and it is always eaten down to the last drop.
Excellent! Perfect recipe..easy and delicious.
Very easy recipe to execute and it turned out great. We think it’s more of a chowder than a bisque but it has become an instant favorite with our family. Used two tbsp of rustic rub (vs 3 indicated) and it satisfied our spice-loving Baton Rouge gormands. Granddad became a hero by finding and producing this dish.
Delicious, quick and easy recipe. Made as directed, topped with green onions and a little sprinkle of Tony’s. Tastes like you spent hours on it 🙂
I love everything about this recipe. The only thing I changed was the amount of Tony Chachere. I used only 1 1/2 tablespoons of it. Otherwise, I followed it as written. I will definitely be making this more often!!!
I used olive oil instead of butter, fat free cream cheese and fat free cream of mushroom. Instead if crawfish I used shrimp and cut back on the creole seasoning to 1 tablespoon and no extra salt or pepper. It was a hit! Took it to church and they loved it and had lots of requests for the recipe. My sister who doesnt like shrimp loved it. Be careful not to overcook shrimp cause it will get rubbery.
Made a huge pot for our entire Nissan dealership. Every one was floored. I did add 1 package of Conecuh Sausage chopped up. The addition of the sausage did make it a little on the salty side. I just added more cream and some brown sugar to neutralize the salt. I set out rice to serve it over. Some did some did not. Fresh French bread to dip in it. Wonderful Recipe! I will make this for years to come.