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Cajun Crawfish Bisque



  • 1 c Cooking oil
  • 2 lg Onions
  • 4 Ribs celery
  • 4 Cloves garlic
  • 2 1/2 c Ground crawfish tails
  • 9 c Hot water
  • 5 ts Salt
  • 2 c Flour (about)
  • 6 Green onions
  • 1/4 Bell pepper
  • 10 Sprigs of parsley
  • 2 ts Red pepper
  • 4 ts (heaping) Tomato paste
  • Rest of ground crawfish tails
  • 3 Ribs celery
  • 1/4 Bell pepper
  • 4 Cloves garlic
  • 10 Sprigs parsley
  • 2 c Dry bread crumbs (or more)
  • 2 ts Red pepper
  • 2 lg Onions
  • 6 Green onions
  • 1/4 c Cooking oil
  • 2 Eggs, beaten
  • 4 ts Salt


  1. Use 1 sack crawfish (about 40 lbs.)
  2. Scald crawfish in almost boiling water for about 15 min. Drain and cool. Peel crawfish and save the fat in a separate bowl. Clean about. 200 heads to stuff.

To make gravy:

  1. Grind onions, celery bell pepper, garlic and parsley. Make roux with oil and flour. Stir constantly until browned. Add ground seasonings.
  2. Cook on low fire about. 30 min. Add tomato paste and crawfish fat. Cook about. 30 min more. Add hot water and let cook on low fire. Add ground crawfish tails, add salt and pepper. Cook on high fire about. 20 min. Add baked crawfish heads. Cook on low fire about. 1 hr. More hot water may be added if too thick. Stir carefully.
  3. Serve in soup bowls over rice.

To make the stuffing for heads:

  1. Grind onions, celery, bell pepper, garlic and parsley.
  2. Fry crawfish and ground seasonings in hot cooking oil; cool.
  3. Add eggs. Mix in bread crumbs, salt and pepper. Stuff heads.
  4. Dip the stuffed part of head in flour and place on cookie sheet.
  5. Bake for 20 min in 400 F. oven.

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