Description
Creamy crawfish and corn bisque whisks Louisiana’s coastal charm onto your plate, blending rich seafood traditions with southern comfort. Spicy, velvety goodness awaits when you dive into this soulful Southern classic that promises pure coastal delight.
Ingredients
Scale
Main Ingredients:
- 1 lb crawfish tails (or medium shrimp)
- 2 cups corn niblets (fresh, frozen, or canned)
- 2 cups shredded cheese (Cheddar or Monterey Jack)
Vegetable and Aromatics:
- 2 cups diced onion
- 2 cups chopped celery
- 1 tablespoon (1 tbsp) minced garlic
Liquid and Thickening Ingredients:
- 3 cups milk
- 1 cup chicken stock
- 4 tablespoons (4 tbsp) butter
- 3 tablespoons (3 tbsp) flour
- 12 tablespoons (12 tbsp) oil (olive oil or vegetable oil)
Seasonings:
- Salt, to taste
- White pepper, to taste
- Tony’s Creole Seasoning, to taste
Garnish:
- Chopped green onions
Instructions
- Craft a velvety roux by melting butter in a saucepan over medium heat. Whisk flour into the butter, creating a smooth, golden base. Gradually introduce milk, stirring continuously until the mixture thickens and becomes glossy. Remove from heat and fold in shredded cheese until completely melted and incorporated.
- Warm oil in a large pot and sauté diced onions and chopped celery until they become translucent and tender. Introduce minced garlic and cook briefly, releasing its aromatic essence.
- Incorporate corn niblets and crawfish tails into the vegetable mixture. Pour chicken stock and the prepared cream sauce over the ingredients, stirring to ensure even distribution. Season the bisque with salt, white pepper, and Tony’s Creole Seasoning, adjusting to personal taste preferences.
- Elevate the heat to generate a gentle boil, then immediately reduce to a low simmer. Allow the bisque to cook for 7-12 minutes, enabling the crawfish to cook thoroughly and allowing flavors to meld and intensify.
- Carefully ladle the rich, creamy bisque into serving bowls. Sprinkle freshly chopped green onions on top as a vibrant, zesty garnish. Serve immediately while piping hot for maximum flavor and texture enjoyment.
Notes
- Swap crawfish with shrimp for easier availability or personal preference, maintaining the rich seafood flavor profile.
- Create a gluten-free version by using cornstarch instead of flour when making the roux, ensuring smooth texture without wheat-based ingredients.
- Enhance depth of flavor by adding a splash of white wine during vegetable sautéing or incorporating fresh thyme leaves for subtle herbaceous notes.
- Reduce calories by using half-and-half or whole milk instead of heavy cream, without compromising the creamy consistency of the bisque.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg