Crawfish Bisque Recipe

Melt the butter in a large saucepan over medium heat and cook and stir the onion until golden about 8 minutes. Stir in the flour until smooth and cook and stir the mixture until it turns a pale golden color about 5 minutes. Whisk in the chicken broth stirring constantly to avoid lumps then mix in the half-and-half salt crawfish tails Worcestershire sauce and cayenne pepper.

Reduce heat to medium-low and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes until slightly thickened. Do not boil.