Crawfish Bisque


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


  • 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.




20 min


30 min


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