Crawfish and Asparagus Bisque


2016 01Jan Recipes-Asparagus FeatureIngredients

  • 1 cup unsalted butter
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 Tbs garlic, minced
  • 1 cup flour
  • 2 1/2 qts shellfish stock
  • 2 bunches asparagus
  • 1 Tbs thyme, fresh (1 1/2 tsp if dried)
  • 1 bay leaf
  • 1 Tbs Creole seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 cups heavy whipping cream
  • 2 lbs fresh Louisiana crawfish tails
  • 1/4 cup Italian parsley, chopped
  • 1/2 cup green onion, sliced


  1. Cut the asparagus 5 inches from the tip. Place the asparagus bottoms in a stockpot with the shellfish stock and bring to a boil.
  2. Reduce the heat to a simmer.
  3. Cut the remaining asparagus tops into ½ inch pieces. Set aside.
  4. Melt the butter in a large stock pot over medium high heat. Add the onions and cook for 2 minutes.
  5. Add the celery and bell peppers and cook for 2 more minutes.
  6. Stir in the garlic and cook for one minute more.
  7. Incorporate the flour while stirring to make a white roux. Cook for 2 minutes.
  8. Slowly add in the shellfish and asparagus stock while whisking.
  9. Add the thyme, bay leaf, Creole seasoning, salt and both types pepper and bring to a boil.
  10. Reduce the heat and simmer for 20 minutes.
  11. Add the asparagus tips, cream, and crawfish tails and simmer for 5 minutes longer.
  12. Taste for seasoning. Garnish with parsley and green onions when serving.
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