Crawfish Bisque with Stuffed Heads Recipe

Serves/Makes: 12 - 15


  • 1 pound crawfish tails, cooked
  • 1 cup oil
  • 1 cup flour
  • 4 large onions, finely chopped
  • 6 large ribs celery, finely chopped
  • 2 medium bell peppers, finely chopped
  • 1 bay leaf
  • 1 lemon, sliced
  • 3 quarts water
  • Salt and pepper to taste
  • Crawfish fat, to taste
  • 2/3 cup chopped green onions
  • 6 Tablespoons chopped parsley
  • Stuffed Crawfish Heads (see the recipe below)
How to cook Crawfish Bisque with Stuffed Heads:
  • Make a dark brown roux with oil and flour. Remove 3 tablespoons of roux and set aside for stuffed heads.
  • In a large pot, place remaining roux; add onions, celery, and bell peppers; cook until transparent.
  • Add water, bay leaf, lemon, salt and pepper. Simmer for approximately 3 1/2 hours.
  • Add crawfish tails, Stuffed Crawfish Heads, fat, and green onions. Simmer for 15 minutes.
  • Add parsley just before serving as a gumbo over cooked rice.

Stuffed Crawfish Heads Recipe

Stuffed Crawfish Heads Ingredients:
  • 2 large onions, finely chopped
  • 2 bell peppers, finely chopped
  • 3 ribs celery, finely chopped
  • 3 pounds crawfish tails, cooked, finely chopped
  • 3 tablespoons roux (reserved from Bisque)
  • Crawfish fat, to taste
  • 1/3 cup chopped green onions
  • 2 tablespoons chopped parsley
  • 2 eggs, slightly beaten
  • 3 slices stale bread, crumbled
  • Salt and pepper to taste
  • 75 to 100 cleaned crawfish heads
  • Flour
  • Oil for frying
How to cook Stuffed Crawfish Heads:
  • While the Bisque is simmering, prepare heads. Cook onions, bell peppers, and celery in roux until transparent.
  • Add crawfish fat, tails, and green onions. Cook 15 minutes on low heat, stirring occasionally.
  • Add parsley, eggs, bread crumbs; mix thoroughly. Cool and stuff heads of crawfish with this dressing.
  • Roll stuffed heads in flour, and fry in oil until golden brown. Add to the Bisque.


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.

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

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