Crawfish Bisque So Good, You’ll Want to Lick the Bowl

A Deep, Savory Creole Bisque With Crawfish-Stuffed Shells and Homemade Broth

This Crawfish Bisque is a labor of love—and every bite is worth it. Deeply rooted in Louisiana Creole tradition, this dish features a dark roux base and a rich broth made from prawn and crawfish shells, all poured over stuffed crawfish bodies and hand-formed seafood balls.

The flavors run deep: sweet crawfish tails, bold herbs, the holy trinity of onion, bell pepper, and garlic, and a slow-cooked roux that thickens the stew into something unforgettable. It’s rich, comforting, and oh, so satisfying—a true celebration of Southern coastal cuisine.

Ingredients

For the Broth:

• Shells from crawfish (reserve meat)
• Prawn shells
• Water, to cover

For the Filling:

• Reserved crawfish meat, chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 3–4 garlic cloves
• 1 handful parsley, chopped
• Salt and pepper, to taste

For the Bisque:

• Stuffed crawfish body shells
• Crawfish stuffing balls (extra filling, rolled and baked)
• ½ cup all-purpose flour
• ½ cup oil or butter (for roux)
• Extra onion, bell pepper, and garlic, for layering flavor
• Seasonings of choice (Cajun seasoning, thyme, paprika)

Step-by-Step Instructions

Step 1: Prepare the Crawfish

1. Remove the meat from crawfish tails and set aside the body shells.
2. Chop the meat into small pieces and refrigerate until ready to use.
3. Set the shells aside to be used in the broth.

Step 2: Make the Broth

1. Add crawfish and prawn shells to a pot and cover with water.
2. Simmer for 30–45 minutes, then strain and discard solids.
3. Set the broth aside—it will form the base of your bisque.

Step 3: Make the Filling

1. In a blender, pulse together green bell pepper, onion, garlic, and parsley until finely blended.
2. Sauté the mixture in a pan until fragrant and softened.
3. Add chopped crawfish meat, season with salt and pepper, and cook briefly.
4. Use this filling to stuff the cleaned crawfish body shells.
5. Roll leftover filling into small balls. Bake both shells and balls at 375°F for 10–12 minutes, or until lightly browned.

Step 4: Make the Roux

1. In a heavy-bottomed pot, combine ½ cup oil or butter and ½ cup flour.
2. Stir continuously over medium heat until the roux is deep brown, like chocolate (this can take 15–20 minutes).
3. Add in more onion, bell pepper, and garlic for depth. Cook until softened.

Step 5: Finish the Bisque

1. Slowly whisk in the strained crawfish broth to the roux.
2. Simmer and stir until smooth and thickened.
3. Add seasonings of choice (Cajun, thyme, paprika).
4. Gently add in the stuffed crawfish shells and seafood balls.
5. Simmer for 20–30 minutes, allowing all the flavors to meld.

Pro Tips and Serving Suggestions

• Serve hot over steamed white rice for a full Louisiana-style plate.
• Want more richness? Add a splash of heavy cream toward the end of cooking.
• Use gumbo filé or bay leaf for added traditional flavor.
• Make ahead—flavors deepen overnight and leftovers taste even better.
• Freeze any extra broth or roux for future stews and gumbos.

About the Creator

A proud Louisiana Creole home cook, Marisa shares soulful, heritage-rich recipes that celebrate the culture and comfort of her roots. Her dishes, like this Crawfish Bisque, bring generations of flavor to the table with every bite.

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Marisa D. | @risascuisine