Crawfish Bisque Recipe

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This recipe normally takes 2 days to make, Thats why this video is so long. It’s well worth the effort as this is the very best recipe that we have in Cajun Land.
Link to a text recipe of this dish:

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Harry Harkins says:

Looks so good am going to make some son as I can

Dawn cannella says:

So glad to have stumbled on your channel, thanks.

Dawn cannella says:

Come to think of it, I've not had this dish since before 1985 when my grandma passed away!! Believe it or not, i've never made this dish before from beginning to end by myself before and need to , cuz i've been craving it for sooooo long. Aieee Y'all! JB, if you could do a demonstrating of shrimp etouffee I surly would appreciate it! My other grandma in Lafayette La, my dads mother, use to make this dish. That was her speciality! Now that all of my grandparents are gone and mother and dad too, I have
no family members left to show me how they made these delightful dishes. Another one was my mothers, mother, world make the best Sausage Jambalaya that came out red in color from the paste and had the best sweet flavor you've ever tried. After her passing, my mother and I tried our hands at making it like my grandma, came close, but no can do! I really wished as a teenager, I would have paid more attention by sticking with her in the kitchen. Now at 58, I'm missing out on so many wounderful dishes, not being able to achieve or know how to prepare them myself. If you would be so kind to post some of those favorites, I really would be geateful to ya. Thanks for sharing how to make your version of Crawfish bisque, I will try this as soon as I can get to my local seafood market for sone boiled crawdads and the rest of the videls.

Dawn cannella says:

OMG this is one of my favorite dishes of all times!! My Grandma use to fix this every crawfish season along with many other favorite New Orleans dishes. Being born in Houma Louisiana and raised in New Orleans, let me tell you, that there is nothing finer then those dishes. We would buy a couple of sacks of Crawfish and hampers of crabs and have us an ole fashion crawfish and crab boil and I remember as a little girl taking the healthy crawfish, that is to say, (THE VERY HUGE ONES), that was if you wanted Crawfish Bisque!! and placing those aside for peeling later for the bisque that was to be made. We were not allowed to eat those! We would peel and peel and scoop out the fat from the heads being every so careful not to destory the heads which would later be used to house the most scrumptious stuffing to to be placed back into well cleaned purged heads and then back down into the wounderful and delightful gravy made from a roux. Man oh man you talk about a delightful dish!! It sure is a labor of love. It does take a full work day to make, really two days of prep to completion, but the pay off is to die for!!. I miss home and all the wounderful New Orleans seafood dishes I grew up with. We lived off of the lakes bounty and the Louisiana swamps. I will always remember those good times and good eats!!. Lake Pontchartrain and the Louisiana swamps feed us well over the years! If you have never tried this dish and find yourself down that way, it is a must, I guarantee Y'all!!!

A B says:

This is my type of Valentine's dinner. I can't wait to make this for my husband. Thank you for all the love you put into this.

Mitch Mertens says:

Thanks for posting this JB! I think you are like me…I saw six cans of beer behind that bisque pan! πŸ˜‚ Three beer roux?

Monty Mills says:

Looking great.

traygrove says:

β€œNon-stock jizz” lolzzzzzzzzzzz

Stoneymerk says:

Hey J.B don't be no union. Your recipe is perfect. Everytime I make your recipe everyone loves it. Thank you.

Maui Mom says:

Aloha, J.B! As usual, you have me laughing so hard, lol. Meanwhile, I'm dying for the food in this vid! You've convinced me that I absolutely need to make this crawfish bisque for Christmas Eve dinner. I know it's going to be the most amazing one I've ever tasted. You da best, my friend! God bless.

Angela Shiloh says:

Love everything about this video. I’m so happy I found your channel. Keeping cooking and drinking your 🍺 πŸ₯‚!πŸ˜‚πŸ˜‚

Julie W/S says:

Wow! I really enjoyed watching/listening to you cook! I can’t wait to try this recipe. Thank you! 😘

Connie Taylor says:

YUM!! Just sub'd!! You are not only a funny man….you are a funny man who knows how to cook!! Man I love bisque's and etouffee's or anything Cajun!! Been making them most of my life but never put meatballs or stuffed heads in. Will definitely try this recipe. Thank you for sharing JB!! You're right…anybody making roux needs to use cast iron (or they might be stupid. Hehe!!) LOVE my cast iron!!

Demetrica Diamond says:

what you know about Donalsonville..are you from there

thoms_here says:

Thank you SO VERY MUCH!!!

Mommy on a budget says:

yes once I heard you say Earl I subscribed

David Combs says:

OH I've got to check this shit out , mmmmmmm , can't forget the beer though , lol

Aaron Mitch says:

Are you using the beer in the roux or just for drinking?

Lola Cola says:

Love your personality! Soooo funny, I have been cracking up the whole time. I love the recipe. Great video.

NiNa Payne says:

Yum Yum that Looks SoooooOo Good.. Thank You for sharing indeed πŸ†πŸ‘πŸΎπŸ˜

Lance Baker says:

If you want to introduce any Chinese friends to Cajun cooking, DO NOT salt the rice water AT ALL, NONE. They will not eat salted rice, except as fried rice. Don't try to figure it out, just take my word on this. No salt in the rice!!!


gordon ramsay aint got nothin on that

John Gould says:

aaayyyeeee!!! it do look good. i also like the way you use beer as time increments. a three beer roux gonna be better than a 2 beer roux. hehe

rjh245 says:

Made this and it was good Thanks jb

Kordun Serb says:

Can't wait to try this recipe. Thanks for posting this.

Cajun Crochet says:

thank you so much for making this video. tried a couple of bisque recipes but haven't found a cajun recipe closest to our Cajuns down here on day bayou. everybody I asked for the recipe kept it as a highly guarded recipe. where I'm good on the roux didn't know where to go for the stuffing. making this right now! thank you again!

sve4real says:

7:19 do not use margarine, if you do you will stay stupid, love this line

sve4real says:

I love your videos and I am subscribe. Keep up the great cooking sir.

Tawanda White says:

Love love love this video! I was laughing the entire time. I'm definitely going to give this a try. Thanks so much!

PrettyMesh says:

Ok thx so much for response πŸ’˜πŸ’˜πŸ’˜

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