Beazell's Cook Book

Crawfish Bisque with Stuffed Heads

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Crawfish Bisque with Stuffed Heads  




1/2 cup oil

1/2 cup flour

2 large onions , finely chopped

1 bell peppers, finely chopped

2 stalks celery, finely chopped

1 bay leaf

1/4 lemon, sliced

1-1/2 quart water

3 teaspoons Beazell’s Cajun Seasoning

1 pound crawfish tails, cooked with fat

2/3 cup chopped green onions

2 tablespoons parsley, chopped


Stuffed crawfish heads:

1 large onions, finely chopped

1 bell peppers, finely chopped

1 stalk of celery, finely chopped

1 tablespoon roux

Crawfish fat, to taste

1 lb. crawfish tails, cooked, and finely chopped

2 Tbsp. green onions, chopped

1 Tbsp. parsley, chopped

1 egg, slightly beaten

1 slice of stale bread, crumbled

Beazell’s Cajun Seasoning, to taste

35 cleaned crawfish heads

Dry bread crumbs, if needed



In a large pot, make a dark brown roux with oil and flour. Remove 1 tablespoon of roux and set aside for stuffed heads. Add onions, bell peppers and celery; cook until transparent. Add water, bay leaf, lemon, Beazell’s Cajun Seasoning. Simmer for approximately 3 hours.

Add crawfish tails, fat and green onions.  Simmer for 15 minutes.   Remove the bay leaf and lemon slices.  Puree or blend the bisque mixture.  Adjust the seasoning with more Beazell’s, to taste.  Add in the Stuffed Crawfish Heads (recipe below)and simmer for an additional 5 minutes. Add parsley just before serving over cooked rice.

Stuffed Crawfish Heads:

While the Bisque is simmering, prepare heads. Cook onions, bell peppers, and celery in your roux that you set aside from your Bisque until transparent.

Add crawfish fat, tails, and green onions. Cook 15 minutes on low heat, stirring occasionally.

Add parsley, egg, crumbled bread; mix thoroughly. You can add a little bread crumbs to firm this mixture up to stuff the crawfish heads. Allow to cool. Then stuff heads of crawfish with this dressing.

Cook in a preheated 350 degree oven for 20-30 minutes on a baking sheet. Add to the Bisque.


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