Crawfish Bisque

I always use vermouth instead of wine.

This recipe is wonderful, everything is in perfect balance, resulting in a lovely, silky, soup.  The spices, rather than overwhelm the crawfish, combine to enhance the great crawfish flavor.  I had what tasted like this exact bisque in a New Orleans restaurant in 2009.  And, first time I've used my new Vita-Mix for anything but ice cream.  So happy with that appliance now!!!

Absolutely one of the best I've ever had. I will make this again and again. I might try shrimp instead or crab just to change it up.

I love doesn't this!! My husband as well and he's not a soup/bisque person. Definitely will be making this again!

Delicious recipe!  This is the first bisque I've ever made.  I must say the ones that I've had at fine restaurants do not compete with this one.  The use of Sherry cooking wine takes it over the top.  I made five times the serving size and hosted a party and everyone loved it.  I turned non bisque connoisseurs to bisque.  The only thing I did different was used dried thyme instead of fresh because I could not find it locally.  I bet it would've been even better.  Thank you for this recipe!

This might be the most amazing thing I have ever eaten in my life. Hosted a dinner party last night and everyone there was in agreement! I substituted gluten free flour and a bit of corn starch because one of the guests has Celiac, and she also was licking the bowl. Enjoy!