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Creamy Crawfish, Bacon & Spinach Bisque

posted Oct 7, 2020, 10:10 AM by Jimmy Babin   [ updated Oct 7, 2020, 10:10 AM by outdoorkitchenshow ]
Creamy Crawfish Bisque with Spinach and Bacon
10 ounces uncooked bacon
1 bag of Dumplin' Magic seasoning
3 cups water
1-quart cream or half & half
1 cup all-purpose flour
10 ounces baby spinach, washed and cut into thin ribbons
2-3 pounds Louisiana crawfish tails (from a boil or pack)
Cook bacon until crispy, drain and chop into small pieces.
In a sauce pan, empty one bag of the Dumplin' Magic seasoning and 3 cups of water, add the bacon bits, and let cook over medium heat about 15 minutes.
In a bowl, whisk the flour and cream together until smooth. Pour into pot, whisking until incorporated. Keep stirring so it will not stick on the bottom, until it begins to thicken. Lower heat to a simmer, and add the spinach and crawfish tails.
Gently simmer until tails are heated through. Taste for seasoning. Add a little Cajun Garlic hot sauce for some extra kick!
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