Rating: 5 stars
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The beauty behind this bisque? Simply blend the ingredients and process until smooth.

Erin Merhar
Recipe by Southern Living April 2016

Gallery

Greg Dupree Styling: Heather Chadduck

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 6 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium. Whisk in flour until combined. Reduce heat to medium-low, and cook, stirring constantly, until roux is pale brown, about 10 minutes. Add onion, bell pepper, celery, garlic, tomato, salt, black pepper, and cayenne pepper, and cook, stirring occasionally, 5 minutes. Increase heat to medium-high. Whisk in stock, thyme, bay leaves, and 1/4 cup cooking wine, and cook 10 minutes. Add half of crawfish, and cook 2 minutes.

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  • Transfer mixture to a blender, and process until smooth, 30 seconds. Return to pan, and place over medium-low. Stir in cream, lemon juice, hot sauce, and remaining crawfish and 1/4 cup cooking wine. Bring to a low simmer, and cook until heated, about 5 minutes. Spoon into six bowls, and top with chives.

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