Cajun

Cajun Crawfish Bisque

This old-style Cajun crawfish bisque is built around a dark roux, crawfish stock, and the traditional stuffed crawfish heads simmered until the gravy is rich and deeply seasoned. Serve it over a little hot rice with plenty of green onion and parsley.

▶Watch it madeThe Cajun Ninja · 7:28

Ingredients

• Cleaned crawfish heads or shells for stuffing12 to 16
• Cooked Louisiana crawfish tails with fat, divided1 lb
• Crawfish stock or seafood stock4 cups
• Vegetable oil, divided5 tbsp
• All-purpose flour, divided5 tbsp
• Yellow onion, finely chopped, divided1 cup
• Green bell pepper, finely chopped, divided1/2 cup
• Celery, finely chopped, divided1/2 cup
• Garlic, minced, divided4 cloves
• Plain dry breadcrumbs1/2 cup
• Large egg, beaten1
• Fresh parsley, chopped, divided1/4 cup
• Green onions, sliced, divided1/4 cup
• Tomato paste1 tbsp
• Bay leaf1
• Cajun seasoning1 1/2 tsp
• Cayenne pepper1/4 tsp
• Saltto taste
• Black pepperto taste
• Cooked long-grain white rice1 cup

Method

1. Rinse the cleaned crawfish heads well and drain them upside down; if using shells, choose the largest body shells for stuffing.
2. Finely chop 1/2 lb of the crawfish tails for the stuffing and keep the remaining tails whole for the bisque.
3. Heat 1 tbsp oil in a skillet over medium heat, then cook 1/4 cup onion, 2 tbsp bell pepper, 2 tbsp celery, and 1 minced garlic clove until soft.
4. Stir in the chopped crawfish tails, 1/4 tsp Cajun seasoning, a pinch of cayenne, salt, black pepper, 2 tbsp parsley, and 2 tbsp green onions, then cook for 2 minutes.
5. Remove the skillet from the heat and stir in the breadcrumbs and beaten egg until the mixture holds together but is still moist.
6. Pack the stuffing firmly into the crawfish heads, mounding it slightly, and set them on a tray.
7. Heat 4 tbsp oil in a heavy Dutch oven over medium heat, whisk in 4 tbsp flour, and cook slowly, stirring often, until the roux turns dark peanut-butter brown.
8. Add the remaining onion, bell pepper, and celery to the roux and cook, stirring, until the vegetables soften and the roux darkens slightly.
9. Stir in the remaining garlic and tomato paste and cook for 1 minute.
10. Gradually ladle in the warm crawfish stock while stirring to dissolve the roux into a smooth gravy.
11. Add the bay leaf, remaining Cajun seasoning, remaining cayenne, a little salt, and black pepper, then bring the bisque to a gentle simmer.
12. Carefully lower the stuffed crawfish heads into the pot, cover partially, and simmer gently for 45 minutes without hard boiling.
13. Add the remaining whole crawfish tails and simmer for 10 to 15 minutes more, until the bisque is rich and the stuffed heads are set.
14. Taste and adjust salt, pepper, and cayenne, then stir in the remaining parsley and green onions.
15. Spoon hot rice into two bowls, ladle the bisque and stuffed crawfish heads over the rice, and serve immediately.

Common questions