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    Home » Gumbo, Soup and Bisque

    Cajun Crawfish Bisque

    Published: Jun 8, 2018 · Modified: Feb 9, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    7.0K shares
    Jump to Recipe Print Recipe

    Crawfish Bisque...it's probably at the top of the list when you talk about Cajun treats. Although it may seem like it, not every Cajun dish is a fête, but making Crawfish bisque is traditionally a family affair. Normally prepared towards the end of crawfish season to use up all the leftover crawfish meat, it's not unusual to see family gatherings where many participate in the preparation.

    Spoonful of Cajun Crawfish Bisque with two stuffed heads
    Delicious Cajun Crawfish Bisque

    This post is not sponsored, but you will find affiliate links on this page.  The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    It's not as complicated as it may appear, but stuffing all those crawfish heads does get pretty time consuming and labor intensive. That's a great excuse to get the generations together and everybody pitch in...who knows, I bet this is the way many Cajun folklore has been passed down through the generations. Let’s take a look at Sweet Daddy D’s Cajun Crawfish Bisque...no-angst, delicious and very special.

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    Here’s What You Need

    Leftover crawfish supply most of the foundation for this classic. Nothing goes to waste. The leftover crawfish tail meat will be used in the stuffing for the heads as well as being added to the bisque. The cleaned out head shells will be stuffed with a filling made from ground tail meat, vegetables, seasonings and breadcrumbs, while the remaining shells will be used to make a rich crawfish stock.   

    Cleaned Crawfish Heads
    Cleaned crawfish heads

    The rest of the ingredients for the stuffed heads include yellow onions, celery, garlic and parsley. To hold everything together, we’ll use whole eggs and seasoned bread crumbs. Season it up with creole seasonings and fresh ground pepper.

    Stuffing Ingredients for crawfish heads
    Ingredients for Stuffing

    The bisque will start with a medium roux of vegetable oil and All Purpose Flour. The ubiquitous Trinity-yellow onions, celery and bell peppers will be used, with some green onions, garlic and parsley. A small amount of tomato sauce and some creole seasoning join all these other ingredients in the homemade crawfish stock.

    Crawfish Bisque Ingredients
    Bisque Ingredients
    coupon for Le Bon Papa Creole Seasoning

    Here’s What You Do

    First...you have a beer. This is going to be done in two phases-making the filling and stuffing the heads and making the bisque, but you can do your mise en place all at the same time. Many of the ingredients are common to both, so, pop a beer, read through the recipe completely and make a plan.  Chop your onions, green peppers, celery, green onions, garlic and parsley, keeping what you need for each phase separate. Measure out the creole seasoning into separate ramekins. Measure the flour, oil, bread crumbs and get your cleaned heads ready. Place two pounds of crawfish tails in one bowl and two pounds in another bowl-sprinkle some creole seasoning one each. l. Set eight cups of crawfish stock in a dutch oven and set to warm-make sure to have some reserved stock in case you need it. You may need another beer at this time.

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    We’ll start with the stuffed heads:

    Prepare the tail meat

    Separate out about ¼  cup of tails and chop coarsely. With the remaining tails, process them in a food processor until they are fine. Add those to the bowl.

    Ground Crawfish Tails in a bowl
    Ground Crawfish Tails
    Put the vegetables in the food processor

    In the same food processor, processor, grind the yellow onions, celery, parsley and garlic until very fine.

    Add everything to the bowl

    Dump the ground veggies into the bowl with the ground tail meat and make sure you get all the onion juice. Add about half the bread crumbs, eggs and creole seasoning. Mix well with your hands until you can form little balls. Add more bread crumbs and needed.

    Crawfish Stuffing
    Stuffing for the crawfish heads
    Stuff the heads

    Take a cleaned crawfish head upside down in your left hand (for right handed people) and slip your left index finger from the wide part to the narrow part (where the eyes used to be) and spread it apart. Place a little filling with your left hand and press it into the head, making it a little wider still. Push down with your index finger and press as much stuffing in there as possible, then clean off the outside of the head so that it is fully stuffed. You will end up with a about a large tablespoon of filling, depending on how big the head is. Don't worry, you’ll get the hang of it after doing a few. It's not a beauty contest-just get as much in there and try to make them as uniform as possible. It will taste great no matter what it looks like!

    • Stuffing the Heads
    • Stuffing the Heads
    • Stuffing the Heads
    • Boulettes
    Bake the stuffed heads

    Place all the stuffed heads onto a baking sheet and place in a preheated 400 degree oven for about 15 to 20 minutes, until they are just starting to get browned. Take them out and set them aside until it's time to dump them in the bisque.

    Stuffed crawfish heads out of the oven
    Stuffed Crawfish heads right from the oven

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    Now it's time to start on the Bisque:

    Make a medium roux

    In a heavy bottomed dutch oven, heat the vegetable oil until it is shimmering. Add the flour and whisk constantly until you have a medium roux, like milk chocolate. Remember that the roux will continue to brown some once you add the trinity, and this is what will give the bisque its beautiful color.

    Finished Roux
    Make a nice medium roux
    Cook the trinity in the roux

    When the roux is where you want it, add the onions, celery and bell pepper. Continue to stir until the veggies are getting soft and the onions are beginning to clear. This should take about 8 minutes.

    Add Trinity to Roux
    Cook the trinity in the roux
    Add the aromatics

    Thrown in the garlic, about ⅔ of the green onions and the creole seasoning. Stir continuously until the garlic is aromatic, which should be about 2 minutes.

    Add Creole Seasoning, garlic and green onions to Roux Mixture
    Add the aromatics to the roux mixture
    Add the crawfish tails and tomato sauce

    Add the tomato sauce and mix well, then the tail meat in about 4 batches, stirring constantly until everything is completely blended.

    Adding crawfish tails to the Roux Mixture
    Add the crawfish meat and the tomato sauce to the veggies
    Stir in the stock

    By now the stock should be about the same temperature as the roux and crawfish tails. This is important to make a smooth bisque-you don't want to add cold stock. Do this a ladle at a time, making sure to completely incorporate all ingredients before adding the next ladle. Once about half of the stock has been incorporated, you can add the remaining stock. Stir very well to make sure everything is mixed together without lumps.

    Adding Stock to roux and crawfish tails
    Stir in the stock a little at a time
    Simmer

    Bring the bisque to a rolling boil, then reduce the heat and simmer the bisque for about 15 minutes. This will help the flavors to meld together.

    Simmering the crawfish bisque
    Let the flavors come together by simmering about 15 minutes after adding the stock
    Add the stuffed heads

    Increase the heat again and start adding the stuffed heads, a few at a time. Keep stirring in between adding the heads until they are all added.

    stuffed crawfish heads simmering in the bisque
    Add the stuffed heads and simmer some more
    Reduce to a simmer and cover

    Once the heads are added and the bisque returns to a boil, reduce the heat again to a simmer, cover, and continue to simmer for 45 minutes. Make sure to stir often as the heads will want to stick to the bottom. Add some of the reserve stock if needed.

    Crawfish Bisque with Rice and French Bread
    Cajun Crawfish Bisque with Rice served with french bread and salad
    Add the parsley and serve

    After 45 minutes, add the chopped parsley and stir well. Taste for seasoning-add kosher salt and pepper is needed. Serve it in bowls over rice.

    There you have it, that's simpler than you thought, right?

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    Hints and Tips

    • What happens if you don’t have crawfish heads? I thought everyone kept cleaned crawfish heads in their freezer, but maybe not. No worries, just form the stuffing into little football about an inch long-these are called boulettes. Follow all the instructions, just don’t stuff the heads. They will stick together and once baked and will be delicious. But...if you want to get in touch with your inner-Cajun, you can get some cleaned heads on-line at Tony's Seafood.  (Sweet Daddy D has no affiliation with Tony's)
    • Don’t have crawfish stock? Again, what? Guess what, no worries. Just use some commercial seafood stock, chicken stock or even vegetable stock.
    • Don’t have crawfish tails? Come on? Is your freezer empty? Again, no worries. You can usually find frozen tail meat in the better grocery stores or order these online. Remember, stick with Louisiana crawfish. If you can't find those and need to go with imported, make sure to rinse them very well before you use them.  
    • Remember, it's a bisque-a thick, rich soup with a creamy consistency where the stock and seafood is thickened by a roux. With the roux and the stuffed heads or boulettes, it can get pretty thick. To make sure it has the consistency of a thick soup and not a thick gravy, make sure to have some extra stock on hand. If you don't have extra, just use a little water if you need to thin it out a bit.
    • Don’t add salt until the end. If you are using homemade crawfish stock and/or leftover crawfish tails, there is likely some residual salt from the crawfish boil, or even salt from your commercial creole seasoning. Taste the bisque at the end and add more if you need to, but you don’t want to over salt it.

    Want some other crawfish dishes? Try these delicious recipes:

    • Crawfish and Corn Fritters
    • How to Make Crawfish Monica
    • Crawfish Cream Sauce
    • Spicy Crawfish Mac and Cheese
    coupon for Le Bon Papa Creole Seasoning

    Here are some good Louisiana Crawfish:

    If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE. Post a picture on our Facebook page or on Instagram with a #firstyouhaveabeer. Make sure to Pin it on Pinterist.  Follow us on Facebook, Instagram and Pinterest and make sure to share this with your friends…they will love you for it. SIGN UP FOR OUR EMAIL UPDATES below so you don't miss anything!

    Yeah You Right!

    Spoonful of Cajun Crawfish Bisque with two stuffed heads

    Cajun Crawfish Bisque

    Crawfish Bisque is the Dean of Cajun cuisine. The recipe features cleaned crawfish heads stuffed with a filling made from ground crawfish tails, vegetables and spices, cooked in a roux based bisque made with the trinity cooked downwith herbs and spices in arich crawfish stock .
    4.63 from 32 votes
    Print Pin Rate
    Course: Appetizer, Main Dish
    Cuisine: Cajun
    Keyword: crawfish bisque
    Prep Time: 1 hour
    Cook Time: 1 hour
    Total Time: 2 hours
    Servings: 12 Servings
    Calories: 485kcal
    Author: Sweet Daddy D

    Here's What You Need

    For stuffing the heads

    • 2 pounds crawfish tails peeled
    • 1 ½ cup Yellow Onions minced
    • ½ cup Celery minced including leaves
    • 5 cloves garlic
    • 3 tablespoons parsley minced
    • 3 whole eggs
    • 2 cups seasoned breadcrumbs
    • 1 tablespoon Creole seasoning
    • Black pepper to taste
    • About 50 to 60 cleaned crawfish heads

    For the bisque

    • 8 cups crawfish stock plus some extra if needed
    • 2 pounds crawfish tails peeled
    • 1 cup vegetable oil
    • 1 cup flour
    • 1 ½ cup Yellow Onions finely chopped
    • ½ cup Celery finely chopped
    • ½ cup bell pepper finely chopped
    • 2 bunches green onions finely sliced
    • 5 cloves garlic finely chopped
    • ¼ to ½ cup Tomato Sauce
    • ½ cup parsley finely chopped
    • 2 tablespoons Creole seasoning plus some for the tails.
    • Kosher salt and pepper to taste.

    Here's What You Do

    To stuff the heads

    • Set aside about ¼ cup of the crawfish tails.
    • Place the remaining tails into a food processor and grind until fine, place in a bowl.
    • Take the reserved crawfish tails and roughly chop them into small pieces, place them with the ground tails.
    • Place the onions, celery, garlic and parsley in the food processor and chop until very fine.
    • Place the vegetables in the bowl with the crawfish and make sure to include any juice generated by the food processing.
    • To the bowl add the eggs, creole seasoning and pepper.
    • Add the breadcrumbs, starting with about 1 cup. Mix all together with your hands. Add more breadcrumbs as needed to make sure it holds together.
    • Stuff the crawfish heads with the filling. Starting on the wider end of the head’s opening, use your left index finger to spread the shell open, place filling into the head and stuff it tightly with your right index finger. Alternately, you could forego stuffing the heads and form the filling into small balls known as boulettes.
    • Place all the stuffed heads on a baking sheet and bake in a 400 degree oven for 15 to 20 minutes until lightly browned. Set aside.

    To make the bisque:

    • Place the tail meat in a bowl, sprinkle with creole seasoning and set aside.
    • Place 8 cups of crawfish stock in a stock pot and warm until almost boiling.
    • Heat the vegetable oil in a large cast iron dutch oven over high heat.
    • When the oil is shimmering, add the flour and whisk constantly until you have a medium roux. Add the trinity (yellow onions, celery and bell peppers) into the roux and stir constantly until softened, about 8 minutes.
    • Add the garlic, about ⅔ of the green onions and the creole seasoning. Stir until blended and becoming aromatic, about 2 minutes.
    • Add the crawfish tails in about four batches and the tomato sauce, stir to mix well.
    • Making sure the stock is about the same temperature as the roux mixture, slowly add stock to the roux and crawfish, a ladle at a time, stirring to completely blend the stock into the roux mixture before adding the next ladle.
    • Continue this, one ladle at a time, until about half of the stock has been added, then you can add the balance of the stock and mix together very well. Make sure there are no lumps.
    • Bring the bisque to a high boil, reduce heat to a medium simmer and let it simmer for about 15 minutes uncovered.
    • Add the stuffed crawfish heads and return to a boil.
    • Once it boils, lower the heat to a simmer, cover and continue to simmer for about 45 minutes to 1 hour. Stir often to keep the heads off the bottom of the pot.
    • Add some of the reserved stock if it gets too thick.
    • After 45 minutes add the parsley and stir well.
    • Serve in a bowl over a scoop of white rice, making sure to get some of the stuffed heads in each serving. Sprinkle chopped green onions on top.

    Recipe Notes

    If you don’t have heads, you can form boulettes- small balls made from the stuffing mix.
    If you don't have access to crawfish stock, you can substitute seafood, chicken or vegetable stock.
    Cut the prep time down-get some help stuffing the heads-that's where the time is involved!
    Be careful adding salt to this without tasting it. There will be some residual salt from the crawfish boil if you are using reserved shells to make the stock, as well as potentially salt in the commercial creole seasoning.

    Nutrition

    Calories: 485kcal | Carbohydrates: 31g | Protein: 37g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Cholesterol: 268mg | Sodium: 824mg | Potassium: 475mg | Fiber: 3g | Sugar: 5g
    « Homemade Crawfish Stock
    Mirlitons Stuffed with Shrimp and Creole Tomatoes »
    7.0K shares

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    1. Julie

      November 08, 2022 at 9:14 am

      5 stars
      This recipe looks so delicious! My dad ate this as a kid in Nola and I want to surprise him with this dish. I’m so excited to cook it. Thank you for the step-by-steps!

      Reply
      • Sweet Daddy D

        November 08, 2022 at 9:16 am

        That's great, Julie. I get lots of great feedback on the recipe, everyone loves it. Thanks for giving it a try, let me know what you think!

        Reply
    2. John Billodeaux

      April 15, 2022 at 11:46 am

      I used a 12 inch disposal pastry decorating tube and cut off about 1.5 inches from the point. When the bag is filled with stuffing, it fits the crawfish heads perfectly. I nestled the heads against the base of my thumb using my finger, squirted the filling in. The whole process took about 10 seconds per head whereas it was taking me 20-25 seconds without the decorating tube.

      Reply
      • Sweet Daddy D

        April 16, 2022 at 8:02 am

        Great idea, John! Thanks for sharing.

        Reply
    3. Bree Jefferson

      April 04, 2022 at 6:41 pm

      5 stars
      Love the recipe 😍 have you ever tried mixing ground meat and crawfish tails too?

      Reply
      • Sweet Daddy D

        April 05, 2022 at 8:57 am

        Thanks, Bree, I'm glad you liked the recipe. Nope, I have never thought of mixing ground meat with the tails. I'd have to give that some thought...let me know if you try it. Thanks for reaching out and the 5-Stars!

        Reply
    4. Kayllie

      March 05, 2022 at 4:45 pm

      4 stars
      Do I have to add the garlic and tomato sauce? It's the 2 thing that gives me heartburn.

      Reply
      • Sweet Daddy D

        March 05, 2022 at 4:49 pm

        Hey Kayllie. Nope, if garlic and tomato sauce arent your thing, leave them out. There is only a very small amount of tomato sauce anyway, so that won't be a problem. Garlic is a pretty basic flavor in Cajun recipes, but many people either minimize it or leave it out. Make it the way Kayllie likes it! Enjoy! Thanks for the question.

        Reply
    5. cynthia scott

      February 14, 2022 at 4:26 pm

      5 stars
      I love your recipe. It’s the best one i’ve seen so far. I can’t wait to try it!

      Reply
      • Sweet Daddy D

        February 14, 2022 at 4:29 pm

        Thanks, Cynthia. Let me know how it turns out.

        Reply
    6. J,J. Junius Arceneaux

      November 01, 2021 at 1:52 pm

      5 stars
      Sweet Daddy Dee; Well Sunday I went all in and tried my hand at your recipe of Crawfish Bisque with Boulettes. I studied and re-read your recipe and made a HUGE pot of Crawfish Bisque. I enlarged the recipe to make a 20 plus serving. Well let me told you one ting, that Bisque came out 100% good may yea. I used 5 one pounds of crawfish. Made the Boulettes with three pounds and 2 pounds went into the sauce. I got so many compliments that I will try again for THANKSGIVING at our family gathering. At first I did not fully understand the recipe but after re-reading it I felt I would not be afraid. What also helped me was my huge cast iron pot. I say thank you Sweet Daddy May GOD BLESS and BON APPETIT .

      Reply
      • J,J. Junius Arceneaux

        November 01, 2021 at 1:54 pm

        5 stars
        Sorry for a repeat of my original post

        Reply
        • Sweet Daddy D

          November 01, 2021 at 1:59 pm

          No problem, JJ. I could read that all day long. Keep cooking!

          Reply
    7. J.J. Junius Arceneaux

      November 01, 2021 at 8:41 am

      5 stars
      Well "Sweet Daddy" I re-read and studied your Crawfish Bisque recipe and went for it. I enlarge the servings to 20 plus with your notes. Well Sweet Daddy I surprised myself and had many compliments on the final products. I used 5 lb. of crawfish. Three pounds to make the BOULETTES and added two pounds to the sauce. Also I do think my large cast iron pot contributed great success using your guidance and direction. Thanks again and may God BLESS BON APPETIT

      Reply
      • Sweet Daddy D

        November 01, 2021 at 9:11 am

        Yeah You Right, JJ! That's a big batch. Thanks for giving it a try, I'm so glad it turned out well. Keep cooking!

        Reply
    8. J.J.

      October 30, 2021 at 6:48 pm

      Sweet Daddy Dee, it is not clear how to use the crawfish in steps. You say chop 1/4 course then blend fine the rest. Do you put any whole crawfish tales in the sauce? Seems like in your direction you don't. Not really clear about this. Recipe and photos looks and sounds beautiful.

      Reply
      • Sweet Daddy D

        October 31, 2021 at 10:33 am

        JJ-sorry if it's a bit confusing, there is a lot going on when you make bisque. The recipe calls for a total of 4 pounds of crawfish tails, 2 pounds to stuff the heads, and 2 pounds for the bisque.

        In the section of the Recipe Card "To Stuff the Heads", (Step 1) take 1/4 of the tails (about 1/2 pound) and set them aside; (Step 2) run the remaining 3/4 of the tails (1 1/2 pound) through a food processor to chop fine. (Step 3) Using your knife, roughly chop the 1/2 pound of tail meat you reserved in Step 1.

        In the section "To Make the Bisque", add the crawfish tails (2 pounds) to the veggie-roux mixture in Step 6.

        Hopefully, that clears it up, but if you still have questions, shoot an email to [email protected] and I will be glad to follow up. Thanks!

        Reply
    9. Debby

      July 13, 2021 at 9:15 am

      Have you ever tried putting the stuffing in a pan to cook instead of stuffing the heads

      Reply
      • Sweet Daddy D

        July 13, 2021 at 9:33 am

        Hey Debby. Yes, you don't have to stuff the heads. You can make boulettes. Just form the stuffing into football shaped balls. I have done this many times, but I pre-bake them. I mention this in the article's Hints and Tips section. I'm sure you can pan-fry them in some butter or a little vegetable oil, a couple of minutes on each side until they just start to brown. You're not trying to cook them at this stage, but this helps them keep their shape while simmering in the bisque. They will cook in the bisque. Go for it! Let me know how it turns out. Thanks for reaching out.

        Reply
    10. Pam

      April 02, 2021 at 11:25 am

      5 stars
      This is my 3rd time using this recipe. I follow it exactly( except for the beer). It is the best ever. My family and friends love it!!!💓💓💓

      Reply
      • Sweet Daddy D

        April 02, 2021 at 11:37 am

        That's great to hear, Pam. Thanks for the kind words.

        Reply
    11. Sandra C.

      March 25, 2021 at 11:44 am

      I have been eating crawfish bisque for ages and my family always uses the "fat". At which point in the recipe would you add the reserved fat?

      Reply
      • Sweet Daddy D

        March 26, 2021 at 9:34 am

        Hey Sandra C, that will make it extra good! Add the extra fat when you add the crawfish tails prior to adding the stock. Yummy! Thanks for the question, let me know how it turns out.

        Reply
    12. Denise

      March 23, 2021 at 1:47 pm

      Can I stuff the heads and freeze them... I’ve made many crawfish bisque but never tried to freeze stuffed heads.

      Reply
      • Sweet Daddy D

        March 23, 2021 at 2:06 pm

        Hi Denise. I have a batch in the freezer right now. There should be no problem freezing the stuffed heads. I would recommend freezing them individually on a baking sheet, then transfer to a freezer bag. For best results, make sure you have an airtight container, preferably a vacuum-sealed bag. Let them thaw in the fridge, then simmer them in the bisque and they should be great.

        Reply
    13. Wanda Bartholomew

      December 13, 2020 at 12:59 pm

      I READ UR RECIPE , I AM CREOLE WOMAN JUST BEING NOSEY, AS I KNOW HOW TO MAKE BISCUE YOUR RECIPE IS DOWN TO THE T,YOU GOT IT GOING ON!! BE BLESSED MY FRIEND!💯😘😘😘😘😘✌

      Reply
      • Sweet Daddy D

        December 13, 2020 at 7:43 pm

        Yeah you right, Wanda! Thanks for throwing me some love. Peace.

        Reply
    14. Loan W

      June 21, 2020 at 10:12 am

      5 stars
      This recipe Tastes amazing! It’s one of my favorite things to eat. It’s rich and savory and makes for a happy husband as well. I love that the steps include a beer or two ?.

      Reply
      • Sweet Daddy D

        June 21, 2020 at 10:48 am

        Fantastic, Loan. I'm so glad you tried it and really happy you (and your husband) liked it. Thanks for reaching out!

        Reply
    15. Elizabeth Impastato

      June 02, 2020 at 2:07 pm

      5 stars
      Made this recipe and it was a hit! Everyone loved it including my boss (who is a popular Chef). Making it again today and can’t wait for it to be done!

      Reply
      • Sweet Daddy D

        June 02, 2020 at 6:36 pm

        Fantastic. Thanks for trying it and thanks for telling me about it. So glad you liked it! Enjoy!

        Reply
    16. Paula

      May 17, 2020 at 8:37 am

      How many people will this recipe serve?

      Reply
      • Sweet Daddy D

        May 17, 2020 at 12:03 pm

        Hey, Paula. You should have no problem getting 12 entre size servings with about 4 stuffed heads apiece. Normally I get a little more than that, but you know, serving sizes vary. Don't forget, most people serve this over a little rice a' la gumbo. Thanks for the question, let me know how it turns out.

        Reply
    17. Ann Atwood

      April 17, 2020 at 6:45 pm

      Bobbie, am 81 yrs young - remember catching cf cleaning heads and helping Mother make bisque = took 2 days. :lots of garlic/onions etc. but not tomato sauce. If you know a place to order and have shipped, PLEASE let me know!!!

      Reply
      • Sweet Daddy D

        April 18, 2020 at 8:52 am

        Hi, Ann. I appreciate you reching out. Yes, Crawfish Bisque is very labor intensive and that's why its so much fun when everyone participates. My recipe only calls for 1/4 to 1/2 cup of tomato sauce, so you could skip it and not effect the end product very much. Don't skip the onions and garlic, though! Check out the Cajun Grocer (https://www.cajungrocer.com/). They do a great online business, shipping product everywhere and have some choices on Bisque. I don't have an affiliation with them but I have used them and know them to have qualityy products and good service.

        Reply
    18. Donna

      April 13, 2020 at 12:53 pm

      How long will this last in the refrigerator once cooked?

      Reply
      • Sweet Daddy D

        April 13, 2020 at 1:43 pm

        Hi, Donna. You should be safe keeping the leftover bisque in the fridge for 3 to 4 days. I would not go longer than that. In fact, the 2nd day will probably be even more flavorful.

        Reply
    19. Bobbie D LANDRY

      April 09, 2020 at 6:37 pm

      Do u have to use tomato sauce

      Reply
      • Sweet Daddy D

        April 09, 2020 at 9:00 pm

        Hey, Bobbie. You don't have to use tomato sauce if you'd prefer to skip it. The recipe calls for 8 cups if stock and only 1/2 cup (at most) of tomato sauce, so it likely would not alter the flavor profile in a noticeable way. Thanks for the question.

        Reply
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