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Prep Time30 minutes
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Cook Time1 or 2 hours
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Serving6
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How to Make Crawfish and Corn Bisque Recipe
Remember Al Scramuzza? Well, you do if you live in New Orleans! When I first moved here, he was on the T.V. constantly selling his famously spicy boiled crawfish. He is well into his ’90s now, and although he’s no longer on T.V., Al Scramuzza remains the SEAFOOD KING !!! When I decided to make a bisque out of boiled crawfish, no one but Al Scramuzza came to my mind.
But — then — as I was looking for pictures of the beloved Seafood King, I came across an obituary for this unique individual who once lived in New Orleans. And I thought it was fitting to pay tribute to him also.
If he loved seafood as much as his kids said he did, I think he would be honored and perhaps tickled to know that I (albeit a complete stranger) thought of him fondly while I was enjoying a big bowl of creamy spicy crawfish bisque. RIP Mr. Lefort!
Jody Lefort, owner of Lefort’s Seafood and the unofficial King of Crawfish, passed away on Thursday, March 5, 2020 following a “brief” illness at the age of 56. Dad’s passing was suspiciously timed to coincide with the start of crawfish season, and it looks like we’ll have to do most of the work now that he’s taking a break. He was preceded in death by his son, Jacob Lefort. He leaves behind no less than 17 jars of various species of pickled products, one pair of Crocs that will melt through steel, and two adult children, Kaylee and Brandon, and a grandson, Jacob, that he was so very proud of; his three sisters, his mother and father, along with a large extended family. Dad was a lifelong resident of Westwego. He loved the city he grew up in, except for the code enforcement department.
On any given day, you would find our dad in his seafood market, even though he was always late arriving. We hope that you will join us in celebrating the life of a great man, a loving friend, and the best dad that anyone could ask for by attending a Visitation on Thursday, March 12, 2020 from 6:00 PM until 10:00 PM. Visitation will continue on Friday, March 13, 2020 beginning at 8:00 AM followed by a Funeral Mass at 11:00 AM from the Chapel of Mothe Funeral Home, 7040 Lapalco Blvd., Marrero, LA. Interment Gate of Heaven Mausoleum, Westwego, LA. Family and friends may view and sign the online guestbook at www.mothefunerals.com.
Published by The Times-Picayune from Mar. 8 to Mar. 13, 2020.
How I Make Crawfish Boil and Corn Bisque
I made this Crawfish Corn Bisque dish on a Saturday night when I wanted something luxurious, delicious, and easy. If you are lucky enough to live in New Orleans, you can find a boiled crawfish “combo” at Rouse’s or lots of other seafood markets.
The spicy sweet corn and the boiled new potatoes make a wonderful soup along with those sweet chewy nuggets of crawfish. Wash this down with a glass of cold white wine or champagne. It’s perfect.
Ingredients
Crawfish Boil and Corn Bisque
Directions
Steps to Making Crawfish Boil & Corn Bisque
This is a pretty easy dish to make! To get started with the Crawfish Boil and Corn Bisque recipe, you'll need to purchase crawfish tails.
Unless you have the ability to boil crawfish, pick up a pound of frozen Louisiana crawfish tails (not Chinese please!) and let it thaw. Almost any grocery store in New Orleans has already boiled crawfish along with the potatoes and corn that were boiled in the seasoned water. You can get this at most seafood markets in this area also.
The seasonings in the crawfish boil can be spicy so adjust your spices accordingly.
Next, melt the butter in a large Dutch Oven and sauté the chopped onion. Lower the heat and let the onions caramelize. You can sprinkle a little sugar over the onions to help them brown. Just a little!
When the onions are golden, the next step is to add the cream cheese in chunks. Stir while it melts.
The next step of the Crawfish Boil and Corn Bisque recipe is to add the corn and stir. (Adding some frozen kernels is optional).
Add the cream and stir. I bought a quart of cream and used about half of it, but you can make this soup thicker or thinner depending on how much cream you add.
The next step of the Crawfish and Corn Bisque recipe is to add the crawfish, followed by the chopped potatoes. Next comes the seasoning.
Season with Old Bay and cayenne pepper. Taste as you go because the boiled crawfish are spicy so you have to adjust your seasonings accordingly.
Add scallions, and then a sprinkle of chives. Season with salt and pepper. Put the soup on low heat and stir frequently and let it thicken. You can start your movie now. This can thicken for an hour or two and it will just taste better and better!
When you are ready to serve the Crawfish Boil and Corn Bisque dish, sprinkle some more chives over the soup and ladle into bowls. Some good French bread on the side would be perfect!
Conclusion
Crawfish & Corn Bisque FAQs
What should I serve with Crawfish and Corn Bisque?
Crawfish and Corn Bisque pairs well with several side dishes. Consider serving it with French or garlic bread to soak up the delicious broth. A fresh green salad with a light vinaigrette can provide a nice contrast to the creamy bisque. For a heartier meal, serve it alongside rice or mashed potatoes. Cornbread or hushpuppies are also traditional Southern sides that complement the flavors of your Crawfish and Corn Bisque dish!
Can I use frozen crawfish tails for the bisque?
Yes! You can use frozen crawfish tails for your Crawfish and Corn Bisque recipe. If you use frozen crawfish, ensure that they are fully thawed and drained before adding them to the bisque. This helps to prevent excess water from diluting the soup. Frozen crawfish tails are a convenient option, especially if fresh crawfish are not available in your area. They still provide the rich, sweet flavor that is characteristic of this dish.
How can I thicken my Crawfish and Corn Bisque?
To thicken Crawfish and Corn Bisque, you can use a few different methods. The most common way is to make a roux by cooking flour and butter together before adding the liquid ingredients. Another option is to blend a portion of the soup until smooth and then return it to the pot. Adding a bit more heavy cream can also help achieve a thicker consistency. Make sure to simmer the bisque gently to avoid breaking the creamy texture.
How do I store and reheat leftover Crawfish and Corn Bisque?
Store leftover Crawfish and Corn Bisque in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to avoid curdling the cream. Stir frequently to ensure even heating. If the bisque has thickened too much in the refrigerator, add a splash of chicken stock or water to thin it to your desired consistency. Lastly, you should avoid bringing the bisque to a boil, as this can cause the cream to separate.
Can I make Crawfish and Corn Bisque ahead of time?
Yes, Crawfish and Corn Bisque can be made ahead of time. Prepare the bisque as directed in my recipe above, but consider adding the crawfish and cream just before serving to maintain their texture and flavor. Store the bisque base in the refrigerator for up to two days. When ready to serve, reheat the base gently, then add the crawfish and cream, cooking just until heated through. This approach ensures the bisque remains fresh and delicious!
Discover More Dishes!
If you enjoy the New Orleans Crawfish and Corn Bisque recipe, you should also check out all my other recipes on makeadish.net. Please also check out the Appetizers, Dinner, Seafood, and Soups and Stews archives for more dishes like this one!
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