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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