Photo: Greg Dupree Styling: Heather Chadduck 
Hands-on Time
30 Mins
Total Time
40 Mins
Serves 6 (serving size: 1 1/4 cups)

The beauty behind this bisque? Simply blend the ingredients and process until smooth.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews


December 03, 2017
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.


April 20, 2016
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!

Satisfied my crawfish crave out of season

January 08, 2017
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!