Easy Crawfish Bisque Recipe with Sweet Potatoes – Extraordinary Flavor!

easy crawfish bisque recipe

Easy Crawfish Bisque Recipe with Sweet Potatoes Unbelievably Simple & Flavorful!

My easy crawfish bisque recipe pops up as one of my most requested best crawfish recipes and this amazing easy crawfish recipe made my list of  favorites. I create healthy easy recipes as spokesperson for Louisiana crawfish and my goal is for you to enjoy healthy Louisiana crawfish recipes. Everyone raves about my healthy Cajun recipes!! This delicious creamy, crawfish recipe is from my trim&TERRIFIC Gulf Coast Favorites cookbook.  I believe in healthy cooking and feel you don’t need to give up Louisiana crawfish recipes to eat healthy. I create trim and terrific and easy-to-make recipes.  This bisque is different that the traditional one and I think you’ll find the flavor extraordinary.  I can’t wait for you to make this healthy crawfish recipe and start eating cooking healthy with me.

Easy Crawfish Bisque Recipe Options

This easy crawfish bisque recipe has lots of versatility to fit your family.  Look for a package of Louisiana crawfish tails in your seafood market or freezer section.  If you aren’t from Louisiana–don’t think we actually sit there and peel the crawfish–we purchase bags of crawfish tails!  Be sure to look for Louisiana crawfish tails!  This satisfying sweet potato based soup with a hint of sweetness and touch of curry highlights Louisiana crawfish with a pleasing and unbeatable flavor. As I specialize in healthy Cajun recipes, I also think I have the most popular healthy Crawfish Etouffee recipe ever!

Crawfish and Sweet Potato Bisque from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook

Makes 8 (1-cup) servings

1 tablespoon olive oileasy crawfish bisque Holly Clegg's Trim and Terrific Gulf Coast Favorites Cookbook with Louisiana crawfish cakes
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/8 cup molasses
1/2 teaspoon ground curry powder
4 cups fat-free chicken broth
1 (15-ounce) can sweet potatoes, drained, or 1 cup fresh sweet potatoes, cooked, mashed
1/2 cup fat-free Half & Half
1 pound Louisiana crawfish tails, drained and rinsed
Hot sauce to taste
Salt and pepper to taste

1. In large nonstick pot coated with nonstick cooking spray, heat oil, sauté onion, green pepper, celery, and garlic until tender for about 7-10 minutes.
2. Stir in flour, stir one minute and add molasses, curry, chicken broth, and sweet potatoes, bring to a boil.
3. Reduce heat and cook 10-15 minutes.  Stir occasionally. Add Half & Half and crawfish, hot sauce and season to taste and continue cooking 5 more minutes or until heated thoroughly

Nutritional information: Calories from fat (%) 13, Fat (g) 3, Saturated Fat (g) 0, Cholesterol (mg) 78, Sodium (mg) 300, Carbohydrate (g) 27, Dietary Fiber (g) 3, Sugars (g) 8, Protein (g) 14, Diabetic Exchanges: 1 1/2 starch, 1 1/2 very lean meat

TERRIFIC TIDBIT: Bisque is a thick, creamy, rich soup and don’t let the name intimidate you.  I can’t wait for you to try my easy crawfish bisque recipe.

Check out more of my special Louisiana crawfish recipes. 

Holly Clegg
Follow Me

Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
Follow Me

Leave a Reply

Your email address will not be published. Required fields are marked *