Crayfish Bisque

Preparation info
  • Yields


    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Crayfish, crawfish, crawdad, crawdaddy are what the French call écrevisse, and what the Cajuns tout as a cultural symbol. I shall never forget my first foray into Cajun country. Hand-lettered placards in country store windows announcing “Hot Boudin” or “Fais-do-do Saturday” were a sure sign we had crossed a boundary greater than the Mississippi. In New Iberia, we raced past the Lady Evangeline Funeral Home on our way to Breaux Bridge, the reputed crayfish capital of the cou