Crawfish Bisque

Ingredients

  • 2 lbs fresh or frozen Crawfish tails
  • 4 tbs unsalted butter
  • 1 onion, minced
  • 2 cloves garlic, chopped
  • 1 small fresh hot pepper, left whole
  • 4 cups water
  • 1 cup coconut milk
  • 1 tbs corn starch or arrowroot
  • kosher salt to taste

Directions:

  • Heat the butter in a heavy sauce pan and add the Crawfish tails, shells, onions and garlic.
  • Saute for about 2 minutes or until the onions and garlic start to soften.
  • Add the hot pepper and water, cover and cook at a gently simmer for 30 minutes.
  • Remove the Crawfish and add to a food processor along with a little of the cooking stock, and process until smooth, the press through a wire mesh strainer.
  • Return the pureed Crawfish to the sauce pan.
  • Add the coconut milk and heat through.
  • Add the cornstarch or arrowroot along with a little water to the soup and stir until soup starts to thicken. Season with salt.
  • Note; if you buy whole Crawfish  once you remove the tails, simmer the shells in water to form a stock to replace the water in the recipe. This will give you a richer stock.

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