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16 responses to “Crayfish Bisque”

  1. Will

    So will the recipe work similarly with lobster shells if I’ve got a bunch on hand? Any potential differences or pitfalls if I’m using lobster shells? We had lobster New Year’s Eve and I froze everyone’s shells and took them home with me in my stockpot. They’ve been sitting in my chest freezer since.

  2. Shirley @ gfe

    Oh my goodness, this bisque is a “must make” recipe for sure. Now I feel terrible that I’ve been throwing away crawdad shells for year. Love all the components and that they can be made separately and ahead of time!


  3. Andrea Mynard

    This looks wonderful. Must remember to return to it in warmer weather as on my wish list for this year is a camping trip to a spot on the River Windrush (near the Cotswolds where I live)where I’ve heard the wild swimming is great but there are plenty of crayfish to catch too. Thanks for spurring me on with your lovely recipe.

  4. Jamie

    This is one of those moments that I wish they had smellavision. I love a good bisque and I love crayfish. My New Years resolution was to catch and eat more crayfish this year and I know what I am starting with. Do you know if its possible to trap them in the winter? I may not be able to wait until spring.

  5. Celeste

    What a lovely bisque! Crawfish season is just beginning in south Louisiana, though we’re lucky to get frozen year round. I make a roux-based Louisiana style bisque studded with boulettes or stuffed crawfish heads:
    Sure wish I had a bowl of your bisque right now.

  6. MikeW

    I definitely need to try this! I’m in Alabama now, I need to get down to the Gulf for some good shrimp.

  7. Slowpoke

    Thanks,Hank.I’ll have to use lobster for this fine recipe.We don’t have crayfish here in Nova I might try this with tiger shrimp,I haven’t decided yet.It will be delicious in any event.

  8. Sunday Morning Coffee |

    […] the other day — Hunter Angler Gardener Cook. Spectacular, right? I thought this recipe for Crayfish Bisque sounded great (around here we call them “crawdads”). (Psst…Misti, there is an […]

  9. Jenifer

    Ack! It’s Crawfish, not crayfish……Yankees 😛

    Made this tonight. Yummy yummy!

  10. Crawfish Bisque | Living Well Kitchen

    […] there wasn’t much to find when I searched the World Wide Web, except this one that was titled Crayfish Bisque… which I almost didn’t click on the recipe because I {wrongfully} assumed it was some […]

  11. Maureen

    This Crayfish Bisque looks very flavorful. The color is really bursting out flavors! I will surely try this one!

  12. Keith

    I know this is an old page and you are probably not be reading this anymore. But I live in the Midwest and it is now November. I made some crayfish traps and put them out in a very clean spring fed small pond not having any expectations of catching anything. Much to my surprise, I caught probably 10 lbs of crayfish! I cleaned them with salt and boiled them whole and now have a freezer full of them. Ok, I thought, what now? I came by your recipe and was surprised how upscale it looked. OK, not knowing if I was going to like crayfish and not having a half pound of butter, I combined the broth and butter portions of the recipe. I simmered the shells in the butter along with some added organic coconut oil I had on hand. I then no longer have fennel in the garden but I make a Pernod knockoff with a wild herb called sweetroot. As it’s name implies, the flavor is a little sweet and has that anise/ licorice flavor as well. Anyway, added my liquor, and simmered for another 1/2 hour. Followed the rest of bisque recipe and dug in. Oh my goodness, OH__ MY__ GOODNESS! One of the best things I have ever eaten! In fact, if I have eaten something better, I don’t remember what that was. Incredible! The traps are back in the pond and this will be on the Thanksgiving table (we host 30+ each year) along with my other wild favorites, homemade autumn berry soda (the kids need something to drink while we have wine) and a Paw Paw cheesecake. Thank you for the recipe and thank you for the site! PS- I started my understanding of my local environment with walks through the woods about 10 years ago. Now I have made useful things from at least 30 plants and animals. Each season brings something else to look forward to. I know feel part of the woods and a part of nature rather than someone just walking through it. I wonder if you feel the same way?

  13. Garry


    This recipe looks fantastic. I just had a crawfish boil and am planning to use the leftovers to make this recipe. My concern is that the leftovers I have are from a boil with lots of cajun seasonings. I assume the crawfish you used were simply boiled. Do you think the recipe will turn out well making stock/butter from crawfish that were boiled in cajun seasoning? I think it is probably worth a try, even though it will turn out much spicier.

  14. Sol

    Made this recipe this past weekend. Goodness. Hank, marry me. Seriously.

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