Ingredients
- 2 cups (4 sticks) salted butter
- 6 green onions, white and green parts, finely chopped
- ½ cup all-purpose flour
- 1 pound crawfish meat
- 1 ½ 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
- 1 ½ teaspoons Tony Chachere’s Original Creole Seasoning
- 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, for serving (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the green onions and cook, stirring, until tender, about 3 minutes.
- Stir in the flour until fully incorporated, forming a roux.
- Add crawfish, shrimp, crab meat, heavy cream, half and half, creamed corn, Creole seasoning, Old Bay seasoning, salt, black pepper, and cayenne pepper.
- Bring the mixture to a gentle simmer over medium-high heat, stirring frequently.
- Reduce the heat to medium-low and continue cooking for about 40 minutes, stirring occasionally, until the bisque thickens and flavors meld.
- Ladle the bisque into bowls, garnish with fresh chives if using, and serve with crusty bread on the side if desired.
Notes
- If crawfish is unavailable, substitute with additional crab meat.
- Adjust cayenne pepper to control spice level.
- Use fresh seafood when possible for best flavor and texture.
- This bisque reheats well—store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 668
- Sugar: 5g
- Sodium: 980mg
- Fat: 54g
- Saturated Fat: 32g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 240mg
