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Soup is my passion. 



A Cooking Adventure with Thom

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Source: Louisiana Foods
Servings: 4






1 cup crawfish tails

1 pint cold water
cup cooking oil

1 pint cold water mixed with cup crawfish fat
cup all-purpose flour

1 teaspoon salt
1 small onion, chopped

teaspoon sugar
1 stick celery, chopped

teaspoon red pepper
1 clove garlic, mashed

1 tablespoon green onion
1 bay leaf

1 tablespoon chopped parsley
cup whole tomatoes, canned or fresh, chopped

Cooking Method

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.

Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley.


Serve in soup plate over a scoop of cooked rice.


COOKING TIP: Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.

COOKING TIP: Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.

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