Smooth Crawfish Soup


March 26, 2019

Louisiana traditional crawfish bisque, but on the cooler days of crawfish season there is nothing more satisfying than a smooth and creamy crawfish soup.

  • Prep: 15 mins
  • Cook: 20 mins


6 tablespoons unsalted butter

1 cup diced yellow onion

2 shallots, minced

2 cloves garlic, minced

¼ cup all-purpose flour

1 (6-ounce) can tomato paste

3 cups low-sodium chicken broth

3 cups low-fat buttermilk

1 tablespoon Briggs True Spicy Mustard

1 tablespoon apple cider vinegar

1 teaspoon soy sauce

1 teaspoon Briggs True Cowboy Cajun seasoning

2 pounds cooked crawfish tails

TIP: Briggs True Texas Hot sauce and chopped fresh chives


1In a large stockpot, melt butter over medium heat. Add onion, shallot, and garlic; cook until tender, about 5 minutes. Stir in flour, and cook, stirring constantly, until golden, about 3 minutes.

2Add tomato paste, broth, buttermilk, Briggs True Spicy Mustard, vinegar, soy sauce, and Briggs True Cowboy Cajun Seasoning. Bring to a boil; reduce heat, and simmer for 10 minutes. Remove from heat. In batches, transfer mixture to the container of a blender, and blend until smooth.

3Return soup to the pot. Bring to a boil; reduce heat, and add crawfish. Simmer for 5 minutes. Garnish with Briggs True Hot Sauce and chives, if desired.



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