In short, what is difference between crawfish bisque and etouffee?

For one, Etoufee doesn't have crawfish heads stuffed with super secret ingredients free floating in the bowl.

about an extra 4+ hours in the kitchen

etoufee' is mainly comprised of cooked crawfish tails as the meat source in a "smothered sauce"

bisque requires cleaning crawfish heads, preparing the crawfish tail & bread crumb stuffing, then stuffing the heads, baking the heads, and later adding to the bisque sauce

it often took my grandmother an entire day to make bisque as she'd stuff 150+ heads and serve the next day

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it often took my grandmother an entire day to make bisque as she'd stuff 150+ heads and serve the next day

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Hard to find restaurants or households who have Bisque anymore. Awfully labor intensive, but when done right, stuff is for real!

Post it up. And I agree, Don's has some of the best around. But then again, no one serves it anymore.

Getting the recipe from my dad when he gets back to Lafayette and I'll put it up here for y'all.

ETA: GG- I've never had either, but will have to try if I am ever out in those parts.

I know a friend in high school who worked at dons seafood hut. They made bisque by combining a ladel of étouffée and seafood gumbo stock and stir together.

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dons seafood hut.

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Nuvo kinda thinking.

Dons Downtown still does things the way they did 70 years ago.

Here it is. Hope y'all enjoy.


DON’S SEAFOOD CRAWFISH BISQUE RECIPE
1 garlic clove (minced)
1c green onions (chopped)
2 white onions (chopped)
1 bell pepper (chopped)
½ stick unsalted butter
1 fresh jalapeno pepper (chopped)
2 celery stalks (chopped)
¼c fresh parsley (chopped)
3 lb. fresh Louisiana crawfish tails (with fat)
DON’S All Purpose Seasoning to taste
Red pepper to taste
¼c oil
¼c flour
1 qt. water
1 9” X 13” pan cooked cornbread (crumbled)
2 eggs (beaten)

In a medium sauce pan, over medium heat add butter, garlic, green onions, white onions, bell pepper, jalapeno, parsley and celery. Cook until translucent (4-6 min.). Add crawfish tails, DON’S All Purpose Seasoning and pepper to taste. Cook until crawfish tails are tender (3-4 min.). In a large Dutch oven, add oil and flour to create a roux. Stir constantly until dark brown. Slowly add water and ½ of vegetables and tail mixture to roux. Simmer on low heat for 30-40 minutes. In a separate medium mixing bowl, add remaining vegetables and tail mixture, eggs and cornbread. Mix well. Spoon stuffing mixture into crawfish heads and drop into bisque. Cook for an additional 4-6 minutes. (If crawfish heads are not available, spoon stuffing into tablespoon – size balls, roll in bread crumbs and bake until brown at 400°, then drop into bisque. Enjoy!

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about an extra 4+ hours in the kitchen

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LOL but all too true for bisque. A pot of ettouffee can be done in under an hour, bisque is labor intensive

It's interesting that there's no crawfish stock in this and I've never seen or heard of Don's all purpose seasoning. I don't think I've ever seen it at the restaurant.