Crawfish bisque is a tradition in Louisiana. This delicious, thick soup spicily seasoned and full of heads stuffed with the dressing, all over steaming rice, is a "must" in Bayou Country during crawfish season!
*If crayfish fat is not available, add 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 Crawfish Bisque with Stuffed Heads serves/makes: 12 - 15
The Cajun Crawfish Bisque with Stuffed Crawfish Heads recipe is adopted from The Cajun Cuisine - 1985.