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crawfish bisque recipe

Crawfish Bisque

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  • 1 12 Cup(s) breadcrumbs
  • 4 Tablespoon(s) butter
  • 1 Cup(s) cold water
  • 3 Clove(s) garlic, minced
  • 1 12 Cup(s) green onion tops
  • 4 Tablespoon(s) Kary's brand roux mix
  • 1 Tablespoon(s) lemon juice
  • 2 Pound(s) Louisiana Crawfish Tail Meat, fat on
  • 1 12 Cup(s) parsley
  • 1 Tablespoon(s) sugar

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