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Ingredients

6 tablespoons butter 1 onion, chopped ¼ cup all-purpose flour 2 cups chicken broth 3 cups half-and-half cream 1 teaspoon salt 1 ½ pounds peeled crawfish tails 1 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste

Nutrition Info

272.4 calories carbohydrate: 8.3 g cholesterol: 147.4 mg fat: 20 g fiber: 0.3 g protein: 15 g saturatedFat: 12.1 g servingSize: - sodium: 461.2 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

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.

8 servings

This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal.