Cajun Crayfish Bisque Recipe

Serves/Makes: 12 - 15


  • 2 pounds peeled crayfish tails
  • 1 1/2 cups flour
  • 1 1/2 cups oil
  • 4 onions, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 (16-ounce) can whole tomatoes, chopped
  • 6 quarts water
  • Salt and cayenne pepper, to taste
  • 1 1/2 cups crayfish fat*, if available
  • Stuffed Crayfish Heads (see the recipe below)
How to cook Cajun Crayfish Bisque:
  • Make a roux with flour and oil; add onions, celery, garlic, bell pepper and tomatoes and cook for about 7 minutes over medium heat, stirring constantly.
  • Add water, salt and cayenne pepper; bring to a boil, lower heat and simmer for about 45 minutes.
  • Add crayfish fat and simmer 20 minutes; add crayfish tails and continue cooking for about 15 minutes.
  • To serve, place stuffed crayfish heads in a large soup bowl and pour Bisque gravy over the top; serve with steamed white rice.

Stuffed Crayfish Heads Recipe

Stuffed Crayfish Heads Ingredients:
  • 3 pounds peeled crayfish tails, ground
  • 155 cleaned crayfish heads
  • 3/4 cup flour
  • 3/4 cup oil
  • 5 medium onions, chopped
  • 6 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 (16-ounce) can whole tomatoes, chopped
  • 1/4 cup tomato sauce
  • 1 cup crayfish fat, if available (if not, use 3/4 cup butter)
  • 1 1/2 cups water
  • Bread crumbs
  • Salt, black pepper, and cayenne pepper, to taste
How to cook Stuffed Crayfish Heads:
  • Make a light brown roux with flour and oil; add onions, garlic, celery, tomatoes and tomato sauce and cook, stirring constantly, about 15 minutes.
  • Add crayfish fat and cook an additional 5 minutes. Add ground crayfish tails and water and simmer 20 minutes.
  • Remove from heat and cool about 20 minutes; add salt, black pepper, cayenne pepper and enough bread crumbs to make mixture stiff.
  • Stuff crayfish heads (or simply roll the stuffing mixture into balls) and sprinkle tops with bread crumbs; bake at 350°F (180°C) for 30 minutes.
Cajun Crayfish Bisque recipe


Crayfish bisque is a tradition in Louisiana. The Cajun Crayfish Bisque dish is normally made in May or June, toward the end of crayfish season.
*If crayfish fat is not available, add 3/4 cup of butter and proceed as instructed.


Crawfish, Crayfish or Crawdads are freshwater crustaceans resembling small lobsters, to which they are related in same family.
Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of pureed crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from vegetables instead of seafood are sometimes called bisques.

This recipe for Cajun Crayfish Bisque serves/makes: 12 - 15

The Cajun Crayfish Bisque recipe is adopted from The Cajun Cuisine - 1985.

Main Ingredient: Crayfish (more Crayfish recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Cajun (more Cajun recipes)

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