Crawfish Bisque Le Meritage

Soups & Stews

Recipe courtesy of Chef Michael Farrell, Le Meritage, Maison Dupuy Hotel, New Orleans, LA

Serves 8

  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 2 pounds cooked crawfish tails, pre-seasoned
  • 4 medium white onions, diced
  • 5 large baking potatoes, cut into bite-sized pieces
  • 1 pint heavy cream
  • chives, chopped, for garnish salt, to taste
  • pepper, to taste
  • 2 ounces cognac
  • shrimp stock

Crawfish Bisque

Crawfish Bisque

Click image to enlarge


In a large stock pot, combine the butter and oil, cook until hot. Add the onion and craw- fish. Sauté for 20 minutes. Add the cut potatoes and shrimp stock and cook over medium low heat for 1 hour.
Puree the soup in a blender. Add 1 pint of heavy cream and the cognac, stir. Salt and pepper the soup to taste.
Pour into soup bowls and garnish with the other pound of tails and chives.

Serve hot.

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