Crawfish bisque…dark with stuffed heads or lighter color cream based?

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That pic could have been taken from my kitchen the last time I made crawfish bisque.

Dark with lots of stuffed heads.

It’s the best, most elegant culinary dish in both Cajun and Creole cuisine.

My wife and I made this unreal delicious dish last week for the first time. What a pain in the arse but well worth the two day investment. We will do it once or twice per year. I made my own kicked up bread crumbs using stale french bread to combine with pulverized crawfish tails for stuffing. Our roux was not as dark as the picture but it was darker than a blond roux. You better have big crawfish heads cause stuffing small heads sucks.

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The dark style with the stuffed heads might be my favorite dish in cajun cooking. It definitely takes some effort but I find it to be the pinnacle of cajun cuisine.

Just my opinion.

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And you would be right.

Piping bag with quarter sized opening.

Pat’s in Henderson had one of the best crawfish bisques I’ve ever had. Haven’t been there in 20 years though. It was dark

You can also snip a corner off a one gallon freezer zip lock bag. Almost as good as a true piping bag.

As a kid, I always ordered bisque when we went out. There used to be tons of places making it now almost none make it.

I will say as a kid I hated the stuffed heads because they could be a bit problematic getting the stuffing out.

The last few times I had it, it was the exact garbage you had. lighter color with just crawfish tails. No thank you.