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Started By
Message
Crawfish Bisque vs Stew
Posted on 5/8/20 at 9:27 pm
Posted on 5/8/20 at 9:27 pm
I am making the wife a crawfish bisque on Sunday. I have always had that question as to what is the diff between crawfish bisque and stew. Is it just a stew that has more stock in it so that makes it a bisque? I see recipes with a little tomato sauce or pasta in it also. My grandma always made I just have never actually cooked one and the wife loves it from certain restaurants.
8
Posted on 5/8/20 at 9:33 pm to DownSouthTiger
Dis gone be good.
Posted on 5/8/20 at 9:48 pm to DownSouthTiger
I have a recipe posted with pictures here. Search for bisque with pics
Posted on 5/8/20 at 10:25 pm to DownSouthTiger
I have a thread too. Give it a look.
Only difference is that A bisque has the stuffed crawfish head.
Only difference is that A bisque has the stuffed crawfish head.
Posted on 5/8/20 at 10:35 pm to DownSouthTiger
Don’t bisques usually have cream? Does crawfish stew.
Posted on 5/9/20 at 7:23 am to SammyTiger
Some people put cream in a bisque. I don't, I want it as dark as possible
Posted on 5/9/20 at 7:44 am to SammyTiger
Bisque in general used in the classic French culinary sense often contain dairy. LA crawfish bisque does not. It is brown, frequently includes a small bit of tomato, and has either stuffed crawfish heads, or the stuffing rolled/shaped into small boulettes not stuffed back into the heads.
Posted on 5/9/20 at 8:01 am to hungryone
So are you saying that coonasses don’t have a clue what constitutes a bisque, stew, soup, gravy, chowder, or goulash?
Posted on 5/9/20 at 8:03 am to LSUballs
Interesting...
Posted on 5/9/20 at 8:09 am to OTIS2
Indeed. Maybe we should just call it all rice n gravy and move on...
Posted on 5/9/20 at 8:30 am to LSUballs
Thanks everyone. Right what was said about the cream. Corn and crab bisque is creamy soup. I am going look up the other threads.
Posted on 5/9/20 at 8:37 am to LSUballs
Good call, Mr. Balls...Let’s just go with “It’s all gravy “...kinda catchy.
Posted on 5/9/20 at 8:48 am to DownSouthTiger
Add some maters 
Posted on 5/9/20 at 8:51 am to DownSouthTiger
Bisque is a French term that associates with crustacean shell, orginaly Lobsters and such were used and the stock was made from the shells and shells even ground with mortar and pestle to add depth and thickness to the product
Well , us coonasses stuffed the shell , liked the French term and said what the hell
Well , us coonasses stuffed the shell , liked the French term and said what the hell
Posted on 5/9/20 at 8:57 am to LSUballs
quote:
So are you saying that coonasses don’t have a clue what constitutes a bisque, stew, soup, gravy, chowder, or goulash?
I don’t want to say yes, but yes.
Posted on 5/9/20 at 10:49 am to DownSouthTiger
I make both...Bisque sees the addition of tomato paste and stuffed crawfish heads/backs. Why tomato paste? Paste gives it good tomato flavor without loosening your bisque (like when using tomato sauce).
Posted on 5/10/20 at 9:00 pm to shawnlsu
Shawnlsu thanks I used your recipe and came out great.
Posted on 5/10/20 at 9:48 pm to DownSouthTiger
Just throw some boiled eggs in and call it a day
This post was edited on 5/10/20 at 9:49 pm
Posted on 5/10/20 at 10:10 pm to Cold Drink
I like bisque but it's alot of work...I'll take either
Posted on 5/11/20 at 12:41 pm to LSUballs
quote:
So are you saying that coonasses don’t have a clue what constitutes a bisque, stew, soup, gravy, chowder, or goulash?
Here’s the best part, we don’t even want to learn the difference. Cook and eat, I don’t care what you call it.
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