Crawfish Bisque Sauce


Prep Time: 5 mins.

Cook Time: 5 mins.

Total Time: 10 mins.


  • 6 tablespoons salted butter
  • 1 tablespoon all-purpose flour
  • 1 cup of frozen seasoning
  • 2 garlic cloves chopped
  • 1 cup of heavy cream
  • 1½ teaspoons seasoning salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup of seafood stock
  • 1 teaspoon of garlic powder
  • 2 bay leaves
  • ½ cup dry sherry cooking wine, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon of Louisiana hot sauce


  1. Melt butter in a saucepan over medium heat. Whisk in flour until slightly thickened. Reduce heat to medium-low, and cook, stirring constantly, until roux is pale brown, about 10 minutes. Add the frozen seasoning, garlic, seasoning salt, garlic powder, and cayenne pepper, and stir occasionally for 5 minutes. Increase heat to medium-high. Whisk in seafood stock, heavy cream, thyme, and ½ cup of cooking wine, and cook 10 minutes. Add crawfish and cook on low for 5 minutes.
  2. Stir in lemon juice and hot sauce, and bring to a low simmer. Slow cook until heated, about 5 minutes. Top this on top of you fried catfish.

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