Simple Seafood Bisque

This Simple Seafood Bisque is rich, creamy, and loaded with a trio of seafood favorites—crawfish, shrimp, and crab. Despite its luxurious flavor and texture, it’s incredibly easy to make, bringing restaurant-level comfort straight to your home kitchen. Perfect for feeding a crowd or enjoying leftovers throughout the week.

Why You’ll Love This Recipe

This bisque delivers a hearty, satisfying meal without complicated steps or ingredients. It’s creamy, full of flavor, and generously packed with seafood, making it a show-stopping option for holidays, special dinners, or cozy nights in. With Creole seasoning, a hint of spice, and a silky texture, this soup is both comforting and impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups (4 sticks) salted butter

• 6 green onions, white and green parts, finely chopped

• ½ cup all-purpose flour

• 1 pound crawfish meat

• 1½ pounds raw shrimp, peeled, deveined, and roughly chopped

• ½ pound crab meat

• 4 cups heavy cream

• 4 cups half and half

• 1 (14.75-ounce) can creamed corn

• 1½ teaspoons Creole seasoning (such as Tony Chachere’s)

• 1 teaspoon Old Bay seasoning

• 1 teaspoon kosher salt, plus more to taste

• 2 teaspoons freshly cracked black pepper

• 1 teaspoon cayenne pepper

• ¼ cup minced fresh chives (optional, for garnish)

• Crusty bread (optional, for serving)

Directions

1. In a large pot over medium heat, melt the butter.

2. Add the green onions and sauté for about 3 minutes, until tender.

3. Stir in the flour and cook, stirring constantly, until fully incorporated.

4. Add the crawfish, shrimp, crab, heavy cream, half and half, creamed corn, Creole seasoning, Old Bay, salt, pepper, and cayenne.

5. Bring the mixture to a gentle simmer over medium-high heat, stirring frequently.

6. Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 40 minutes, or until the bisque is thickened and the flavors have melded.

7. Taste and adjust seasoning as needed.

8. Ladle into bowls, garnish with chives if desired, and serve with crusty bread.

Servings and timing

Servings: 12
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Variations

• No crawfish available: Substitute with additional crab or shrimp.

• Lighter version: Use whole milk instead of cream or half and half, but note the texture will be less rich.

• Add vegetables: Stir in finely chopped celery or bell pepper with the green onions for extra flavor and texture.

• Spice it up: Add more cayenne or a dash of hot sauce for added heat.

• Smoky twist: Add a pinch of smoked paprika or a few dashes of liquid smoke.

Storage/Reheating

Let the bisque cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring frequently. Avoid boiling, as the cream can separate.

For freezing, portion into freezer-safe containers, leaving room for expansion. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

FAQs

Can I use frozen seafood?

Yes, just make sure it’s fully thawed and drained before adding to the bisque to avoid excess liquid.

Is this bisque spicy?

It has a mild kick from cayenne and Creole seasoning, but it’s not overly spicy. Adjust the heat to your liking.

Can I make this ahead of time?

Absolutely. The flavors deepen over time, so it’s even better the next day.

What if I don’t have Creole seasoning?

You can use Cajun seasoning or make a blend with paprika, garlic powder, onion powder, thyme, and a bit of cayenne.

Can I thicken the bisque more?

If needed, make a quick slurry with 1 tablespoon cornstarch and 2 tablespoons water, and stir it in near the end of cooking.

What’s the best type of crab to use?

Lump crab meat is ideal, but claw meat or imitation crab can be used as budget-friendly alternatives.

Can I make this dairy-free?

You can try using unsweetened coconut cream and a plant-based milk, though the texture and flavor will change.

Can I blend the bisque?

This version is chunky with seafood, but you can blend part of the soup (before adding the seafood) for a smoother base.

What’s the difference between chowder and bisque?

Bisque is typically smoother and creamier, while chowder is often chunkier and may include potatoes or corn.

Can I serve this with rice?

Yes! A scoop of cooked white rice in the bowl makes the bisque even heartier.

Conclusion

This Simple Seafood Bisque brings rich, Southern comfort straight to your table with minimal effort. It’s creamy, full of bold flavor, and packed with tender seafood—perfect for feeding a crowd or savoring a comforting bowl solo. Whether for a holiday, a gathering, or just because, this bisque delivers elegance with ease.

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