Gg's Crawfish Bisque

Indulge in the rich, velvety flavors of Gg's Crawfish Bisque, a comforting Southern classic that brings the essence of Louisiana cuisine to your table. This seafood bisque is a harmonious blend of succulent crawfish tails, aromatic vegetables, and a deeply flavorful roux-based broth, elevated with a kick of Cajun seasoning and hints of thyme. Simmered to perfection with seafood stock, tomato paste, and finished with a splash of heavy cream, this bisque is both hearty and elegant. Garnished with fresh scallions and parsley, it can be served on its own or ladled over fluffy white rice for a truly satisfying meal. Perfect for seafood lovers, this dish is an irresistible way to savor authentic Creole flavors in under an hour—ideal for a cozy dinner or a special occasion. Keywords: crawfish bisque recipe, Louisiana cuisine, Cajun seafood soup, creamy bisque, Creole flavors.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound crawfish tails (peeled and cooked)
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 medium yellow onion (finely diced)
• 2 stalks celery (finely diced)
• 1 medium green bell pepper (finely diced)
• 4 cloves garlic (minced)
• 4 cups seafood stock
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 2 tablespoons scallions (chopped, for garnish)
• 2 tablespoons parsley (chopped, for garnish)
• 4 cups cooked white rice (optional, for serving)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Gradually whisk in the flour to create a roux. Stir constantly for about 5–7 minutes until the roux turns a light golden brown color.

Step 3

Add the diced onion, celery, and bell pepper to the roux. Cook for 5 minutes, stirring frequently, until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

Step 5

Gradually add the seafood stock, whisking to combine with the roux and form a smooth base.

Step 6

Add the tomato paste, Cajun seasoning, dried thyme, and bay leaf. Stir well and let the mixture simmer for 10 minutes, allowing the flavors to meld.

Step 7

Add the crawfish tails to the pot and stir. Simmer gently for another 10 minutes.

Step 8

Stir in the heavy cream and cook for 5 more minutes, ensuring the bisque is heated through. Adjust seasoning with salt and black pepper as needed.

Step 9

Remove the bay leaf and ladle the bisque into bowls.

Step 10

Garnish with chopped scallions and parsley. Serve as is or over cooked white rice, if desired.

Nutrition Facts

Serving size	(3011.5g)

Amount per serving	% Daily Value*
Calories	3257.8

Total Fat 162.8g	0%
Saturated Fat 91.9g	0%
Polyunsaturated Fat g
Cholesterol 1039.7mg	0%
Sodium 6805.9mg	0%
Total Carbohydrate 313.2g	0%
Dietary Fiber 14.3g	0%
Total Sugars 14.2g
Protein 116.5g	0%

Vitamin D 0IU	0%
Calcium 483.7mg	0%
Iron 22.8mg	0%
Potassium 2642.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 14.6%

Carbs: 39.3%