It is “those” times again. I don’t even know if that’s grammatically correct, but it’s Mardi Gras time AND the start of crawfish season. We purchased our first sack and Termite boiled them up for us with lots of extras, like onion, garlic pods, mushrooms, smoked sausage, and potatoes.
While we were eating crawfish, and it was evident we would have plenty of leftovers, Termite informed me that it was high time I came up with a crawfish bisque recipe using the leftovers. (We’ve already covered crawfish stew and etouffeé.) Well, if he would peel and de-vein the leftovers, I’d sure enough cook him up a nice bisque!
So, I did a little internet research, meaning not much, and the first two recipes I found both used canned soups. Well, I know the basics of a bisque, and while using canned soup might be easy and reliable, I’d rather wing it and make it by “taste”, and just see what turns out.
Once it was finished, Termite took a bite, rolled his eyes and pushed his bowl over to Mrs. Termite, who asked, “What’s wrong with it?” before taking a taste. I looked back and forth between the two of them worried that I might not have a recipe worth sharing, when he broke into a big smile: “This is the best bisque I’ve ever eaten, Mom. It’s got just the right spice, and it’s not bland or sweet like the kind in restaurants.” SUCCESS!!! And it was so easy, y’all!
I served myself a little bowl, and I have to agree, that for my first try, it’s pretty dog-gone tasty! At this point, please note that the main ingredients in this recipe are leftover from the crawfish boil and are already cooked and spicy. So, if your boil is very spicy, your bisque will be too. The only seasoning I added was a little salt and black pepper, but you might not even need to do that, but we like a lot of seasoning in our food.
Next time you have boiled crawfish, crab, or shrimp with leftovers, keep this little recipe in mind. It’s so easy, you’ll wonder why you’ve never made it before!
Mardi Gras, boiled crawfish, and bisque from the leftovers! Doesn’t get much better than that!
Easy recipe using ingredients leftover from a crawfish boil, south La. style
- 1/2 stick Butter
- 4 oz. Cream Cheese
- 2 pints Half and Half
- 1 Onion (from the boil)
- 2-3 Potatoes (from the boil)
- 4 Mini Ears of Corn (from the boil)
- 2 cups De-veined crawfish tails (from the boil)
In large pot or Dutch oven melt butter on low heat
Chop the boiled onion and add to butter, continue to simmer
Cut cream cheese in chunks, add to pot and melt
After butter and cheese melt, add half and half, stir and heat through
Cube potatoes and add to pot
Slice corn from the cobs, scraping the cob as you go and add to pot
Add de-veined crawfish, stir and cook on low for about 20 minutes. Do not overcook since potatoes are already cooked
Salt and pepper to taste
Serve with warm baguette or pistollettes and fresh green salad
Please note that this recipe uses main ingredients leftover from your crawfish boil:
Crawfish tails, onion, corn, and potatoes.
Since the items are already "cooked", once you make the bisque sauce, only a thorough heating is required.