She Strengthens

A Taste of Tradition: Authentic Crawfish Bisque Recipe

As the seasons change and Lent approaches, seafood lovers rejoice at the arrival of crawfish season. This beloved ingredient is the star of a rich and flavorful bisque, passed down through generations of my family. My in-laws, Clayton and Jeannette Boyer, graciously shared this treasured recipe with me during our visit to New Orleans in 2008.

The Perfect Time for Crawfish

Crawfish season typically begins in May, coinciding with the celebration of Bryan’s high school graduation. As the weather cools, live crawfish become more readily available, making this bisque a true treat. For those who can’t access live crawfish, whole boiled and frozen crawfish or frozen crawfish tails can be used as alternatives.

A Recipe Worth the Effort

This traditional recipe is indeed time-consuming, but the end result is well worth the effort. The addition of brandy and heavy cream gives the bisque a luxurious finish, reminiscent of the finest culinary experiences. To make the recipe more accessible, crawfish balls can be substituted for the stuffed heads, adding them to the bisque just before serving.

A Family Recipe Revamped

To create this masterpiece, you’ll need:

• 40 lbs live crawfish, boiled
• 2 large onions
• 4 ribs celery
• 6 green onions, divided
• 1 bell pepper
• 4 cloves garlic
• 10 sprigs parsley
• 1 cup olive oil or bacon fat
• 2 cups all-purpose flour
• 1 ½ tbsp tomato paste
• ½ amount crawfish fat
• 9 cups seafood stock
• 2 ½ cups crawfish tails, ground
• 1 ½ cups brandy
• 2 cups heavy cream
• 2 tsp salt
• 2 tsp cayenne pepper

Making the Bisque

Begin by scalding the crawfish in almost boiling water for 15 minutes. Drain and peel the crawfish, reserving the crawfish fat and 200 heads for stuffing. Grind the onions, celery, bell pepper, garlic, and parsley, then make a roux with the oil and flour. Add the ground seasonings and cook until the onions are translucent. Next, add the tomato paste, crawfish fat, and seafood stock, whisking until smooth. Bring to a boil, then reduce the heat to a low simmer. Add the ground crawfish tails, brandy, and cream, stirring well. Finally, add the baked crawfish heads and simmer for an additional 20 minutes, seasoning with salt and cayenne pepper to taste.

Stuffed Crawfish Heads

To make the stuffed heads, grind the onions, celery, bell pepper, garlic, and parsley. Sauté the crawfish tails and ground seasonings in hot oil, then cool. Mix in the crawfish fat, eggs, breadcrumbs, salt, and pepper. Stuff the reserved crawfish heads, dip in flour, and bake at 400°F for 20 minutes.

A True Culinary Delight

This authentic crawfish bisque recipe is a testament to the rich cultural heritage of Louisiana. With its rich flavors and indulgent finish, it’s sure to become a staple in your culinary repertoire. So gather your loved ones and savor the taste of tradition together.