Bill Davis’ Crawfish Bisque

Serves 8. Recipe is by William “Bill” Davis, of Baker.

Utensils needed:

2 large bowls, large skillet, large pot


2 large red onions, finely chopped

6 stalks celery, finely chopped

2 whole garlic cloves, finely chopped

2 green bell peppers, finely chopped

6 sprigs fresh oregano, finely chopped

6 stems fresh basil, finely chopped

8 sprigs fresh thyme

1 bunch green onions

2 sticks butter, divided

40 large boiled crawfish (purchased)

½ cup canola oil

1 lb. fresh crawfish tails

1 tbl. baking soda

1 cup Gallo Tawny Port, divided

2 lemons

4 ozs. (divided in half) Kikkoman Roasted Garlic Teriyaki Marinade & Sauce

4 ozs. (divided in half) Lea & Perrins Worcestershire Sauce

4 ozs. Morton’s Nature Seasoning, divided

4 ozs. Chef Paul Prudhomme’s Seafood Magic , divided

1 cup Italian bread crumbs, divided

½ cup canola oil

1/2 cup all-purpose flour

Cooked rice

1. Using a chopping board, finely chop the first eight ingredients; divide in half as you go and place equal amounts into each of two large bowls. Set aside. Place 1 stick of butter in large skillet and the chopped ingredients from one of the bowls on low heat and sauté until they get tender. Place mixture back into the first bowl.

2. Peel the boiled crawfish, separating the fat and saving the fat and the tails. Clean the heads and boil them, adding baking soda to aid the cleaning.

3. Chop boiled crawfish tails into hunks, place them into the large skillet along with half the fat and add the already cooked ingredients from the first bowl. Cook for about 20 minutes, then add ½ cup of port wine, juice of 1 lemon, 2 ounces of the Kikkoman’s sauce and 2 ounces of Lea & Perrins. Season with half of the Morton’s and Chef Paul’s Seafood Magic. Then add about 1/2 cup bread crumbs until mixture is stiff and ready for stuffing. Use a teaspoon to stuff crawfish heads with the stuffing mixture; then roll them through remaining Italian bread crumbs and set aside. (There will probably be some leftover stuffing mixture.)

4. Place canola oil in the skillet and add remaining chopped ingredients from the second large bowl. Simmer until clear. Remove from heat and set aside.

5. Make a roux: Place remaining stick of butter in a large pot on low heat, add flour and stir until it reaches the color of peanut butter. Add the just simmered ingredients from the second bowl with enough water to make a roux to your desired thickness.

5. Add the juice of remaining lemon along with the remaining port. Add remaining Morton’s seasoning and Chef Paul’s Seafood Magic, Kikkoman’s roasted garlic sauce, Lea & Perrins, reserved crawfish fat and stuffed crawfish heads. Simmer for 30 minutes. Serve over your favorite rice.

Bonus Crawfish Logs: Roll extra stuffing into 5-inch logs, then roll the logs in bread crumbs. They freeze and make the best crawfish omelet ever, Davis says.