Scottie’s Crawfish Bisque

From the man, the myth, the legend – Scottie Mac.
This is enough for 10-12 bowl size servings.
If doubling for a big batch, maybe don’t double the flour and oil, go with about 2 cups of each


  • 1.25 cups vegetable oil

  • 1.25 cups flour

  • 1.5 cups diced onion

  • 1 cup diced celery

  • 1/2 cup diced bell pepper

  • Garlic – i’m heavy handed here, i dunno, 5-6 cloves

  • 1/4 cup tomato sauce

  • 3 quarts crawfish stock, shrimp stock, or seafood stock

  • 1/2 cup chopped green onions

  • 1/2 cup chopped parsley

  • sea salt, fresh ground pepper, & red pepper flakes – to taste

On a Stove Top

    In a big magnalite, heat oil over medium-high heat.
  • Add flour and, stir continuously using a wire whisk or a wooden spoon (i go for a medium brown roux).
  • Add onions, celery, bell pepper and garlic and sauté until all are wilted, approximately 3 to 5 minutes.
  • Add tomato sauce, blending well into vegetable mixture.
  • Slowly add crawfish stock a little at a time until you achieve a sauce-like consistency. (Additional stock may be needed during the cooking process).
  • Bring to a rolling boil, reduce to simmer, add crawfish tails, and add stuffed crawfish heads(if you’re stuffing heads).
  • Stir well into the mixture and simmer 30-40 minutes, stirring occasionally.
  • Add green onions and parsley at the end, I also add fresh chives, and a capful of vinegar, plus the juice from one lemon.
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