Crawfish Bisque


Traditionally, crawfish bisque is made by stuffing cleaned crawfish heads. However, some people prefer to make Boulets when <a href=''''>crawfish</a> heads are not available.



  1. Stuffing for the Heads or Boulets: Melt butter in deep skillet Show
  2. add medium onions, bell pepper, 1 clove of minced garlic and 2 celery ribs – sauté until transparent Show
  3. Chop 1 pound of crawfish coarsely and add to Creole seasoning. Heat until warm. Remove from heat Show
  4. Add bread crumbs, ½ cup of green onion tops, ½ cup of parsley, and eggs – blend to mix well Show
  5. Stuff heads or make Boulets Show
  6. To make Boulets: Roll stuffing into 1 ½ -2” balls Show
  7. Roll in flour and deep fry in 350 degree oil Show
  8. Boulets are done when they float to the top of the oil Show
  9. They can be used immediately or frozen for later use Show
  10. To make sauce: Melt butter in large pot Show
  11. Add 2 cloves minced garlic, large onion, 2 celery ribs & sauté Show
  12. Add remaining crawfish and lemon juice, sauté 5 minutes more Show
  13. Mix Kary's brand roux mix with cold water Show
  14. Add the roux mixture, tomato paste, and sugar into the crawfish pot Show
  15. Season to taste with Creole seasoning Show
  16. Add 1quart water and let simmer approximately 1 ½ hours, adding water if necessary Show
  17. Add the stuffed heads or boulets and simmer 45 min Show
  18. Approximately 10 minutes before serving add green onions and parsley Show
  19. Serve in bowls over rice with hot French bread Show

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