I was lucky enough to have this one time about 40 years ago and I still remember how delicious it was. I’m too old now to make that all by myself. Thank you for showing me this recipe.
as Southern boy straight outta of Northwest Florida, so it's close to canj'n country, you are by far my favorite CZcams chef...oh and your T shirt is 100% facts my guy
Kudos to you, lotta work for this great reward. My mom and I did this only once, so I could understand what it all intels. Ces't Bon! You have such an Old soul.😊
For years growing up in the 60s I would help my Mother make Crawfish Bisque (I'm from Baton Rouge). It was our traditional Christmas Eve dinner. Wow - what memories you brought back. It is a 3 days project. We would start in the Spring when my brother would boil the crawfish. Then after our faces were stuffed we would proceed with your processes - freeze everything and then a week before Christmas begin the process to make the stuffing and Bisque. I am thoroughly enjoying you channel. Good luck and Thank you - for bringing back such sweet memories. Tina
I must try this, I love this dish, my aunt from New Orleans use to fix it every year for Christmas, it would be so good, yours look like hers, I know it's good
Ohhh, I can’t wait to try this recipe!!!! I’m awaiting your stuffed bell peppers and crawfish fettuccine videos~ Thank you so much for your in-depth videos~
I never had crawfish b4.. But baaabbbaaeee.., THIS RIGHT CHURR..THIS RIGHT "CHUUURRR".. THIS I'm willing 2 try, Dead ass 💯👏🏽👏🏽👏🏽👊🏽🙌🏾😍🔥🔥🔥🔥 Its PEE-CANS bruh 🤣🤣🤣 (I'm messin with ya) 🙏🏽❤
Hey if you don’t mind, can you please tell me how many pounds of boiled crawfish you use for your bisque recipe? Also, how many servings of bisque does this recipe yield? Thank you!
One of my absolute favorites also😋 OMGG😋 I haven’t made this in sooo long but I will b making this soon🤗 definitely gonna try it ur way cuz most times I use the frozen pack crawfish 🦞 but I gotta try ur recipe💯 thanks for sharing & it looks delicious😋🤤 ik it’s PRESSUREEEE🔥🔥
Crawfish bisque is one of the best things one could possibly eat. I used to make it, and it certainly took a long time to put together, especially when you're tired after having a crawfish boil with lots of guests, but it's totally worth it.
I remember my Grammy telling me how my ma mere used to scrub the heads with the toothbrush and it took days just like my grams seafood gumbo days of prep and hours of cooking in a crawfish pot, made abt 20 gallons everybody took alot home in bluebunny ice cream 5 quarts
Them tubs be on POINT.. I save them 2. I'm from Brooklyn, NY and I grab those ice cream tubs in the freezer aisles. I use them 4 Collards, Cabbage, especially the night b4 Thanksgiving. Put those bad boys in the deep freezer.. Set it and 4get it 😉🥰
I was telling my husband about this process and he said why wouldn't you just save the crawfish boil water instead of make a seafood stock.. I said that is a great question! Lol before I do something crazy like that, what do you supposed is the difference?
@@stefanmarchione6757 thanks..and I love watching him cook you can tell the love is there.I went into shock last time I ate seafood at a seafood boil so I don't know exactly what caused it.But I love seafood. And I'm going to baby step my way back so I can find out exactly what caused it..I stopped eating anything from water period...and I miss it truly..But thanks for your help.🙂
@@tonileeks-lee6931 It's funny you say that. I never was a big fan of seafood, but was never allergic to it. Some years back (around 2014-15?) I ate out with some co-workers at this beautiful CLEAN seafood restaurant in the city and we ordered small plates; a variety of crab cakes, fried shrimp, lobster mac 'n cheese, etc. I had sampled everything and just had a glass of wine. Felt fine, totally normal. Some time later when I headed home, my back started itching. I thought I had a mosquito bite, as it was late August/September around Labor Day, and the weather was beautiful. I was speaking with a neighbor and asked them to look at the "bite" on my back. I lifted my shirt and they told me I had 2-3 "tumor"- like lumps down my spine! 😳 Ever since I've been very careful, and minimal with my seafood consumption. Be careful, and maybe carry Benadryl with you. Enjoy Summer!
Why we still calling our Culture Dishes Southern Cooking when it is SOUL FOOD Cooking that we created as our Culture Meals names if we say southern then everybody in the States can claim or leech off our creation & hardwork like everyone already does and deny our credit
damned straight! I was watching top chef 20 & this African-italian chef made a traditional Congolese New Year's dish-- OF FREAKIN' BLACK EYED PEAS ! I STUPIDLY always wondered why that's a "Southern" tradition but unheard of in other parts of the country? Should've known it was just another thing we stole from African Americans & then took credit for it
Ok so I’m sure you know black folks call this bits and not bisque. Because if you order crawfish bisque from a restaurant you get something completely different. Can you explain (if you know) the difference and history how things got so different.
My family is from southeast Louisiana and we are Black (Afro-Creole descendants of Gens de Couleur); and I have NEVER heard of “Crawfish BITS”. 🤦🏾♀️🤷🏾♀️🤣
I would have liked if you gave Chef Toya Boudy credit because that's one of the videos I know you watched. Give credit where credit is due to blast other black chefs!
You are an amazing chef I bet all your friends come over to visit you around dinner time. I’m in Oklahoma but I get my live crawfish sent overnight and have a few boils starting in February through may. But now you’ve given me more ideas to cook up crawfish I can’t wait till payday to order some crawfish in.
Ooo wee that is a lot of work!!! I’m up north so finding crawfish is like trying to find a $100 bill you dropped in the store. This looks amazing!!!
Awesome!!! I only make it once a year myself. I think the only thing I do differently is add tomatoe paste. Love it!!!
Man, that really looks so good, my aunt use to make it every year for Christmas, that's one thing I miss about Louisiana, and that's the food
thank you Chef. I did not know about the baking soda. Will do that next time,
I know your video’s are about food, which are absolutely amazing, visually spectacular 🎉 but may I say, your voice, is simply sublime, beautiful 🤩
Agreed- the voice takes it to while another level! So unique and awesome!!
Thank YOU Chef AldenB! This looks EXCELLENT! 🦞🏆❤️
I’m from Baton Rouge and this my favorite dish too! Pressureee 😩🔥🔥💪🏾💯
I was lucky enough to have this one time about 40 years ago and I still remember how delicious it was. I’m too old now to make that all by myself. Thank you for showing me this recipe.
I don’t even eat crawfish but i would most definitely be willing to engage in this bisque! I mean like wow !!!! Amazingly and wonderfully put together
I’m 42 and I been stuffing crawfish heads for Easter as far back as I can remember
The 6:32-6:35 mark elicits THE best smell in life!! This looks so good!
as Southern boy straight outta of Northwest Florida, so it's close to canj'n country, you are by far my favorite CZcams chef...oh and your T shirt is 100% facts my guy
Alden B best southern chef on CZcams
Kudos to you, lotta work for this great reward. My mom and I did this only once, so I could understand what it all intels. Ces't Bon! You have such an Old soul.😊
Yes Lord, i definitely need this in my life... Young Man, you handled this very well
Chef alden i would love to see a video on how you make your gumbo❤
For years growing up in the 60s I would help my Mother make Crawfish Bisque (I'm from Baton Rouge). It was our traditional Christmas Eve dinner. Wow - what memories you brought back. It is a 3 days project. We would start in the Spring when my brother would boil the crawfish. Then after our faces were stuffed we would proceed with your processes - freeze everything and then a week before Christmas begin the process to make the stuffing and Bisque. I am thoroughly enjoying you channel. Good luck and Thank you - for bringing back such sweet memories. Tina
Have I died and go to food heaven? Good Lowd!! Wow- yum!!
Your videos make me yearn for authentic Louisiana cooking but I live in Baltimore 😭
I have not had this since my mamma died, she was born in Nawlins.😊
I must try this, I love this dish, my aunt from New Orleans use to fix it every year for Christmas, it would be so good, yours look like hers, I know it's good
Its been a minute since i had that, but no i want it. Thanks for the recipe
Such skill and patience....thank you!!!!
That look so good!! Thanks for sharing your recipe!
Ohhh, I can’t wait to try this recipe!!!! I’m awaiting your stuffed bell peppers and crawfish fettuccine videos~ Thank you so much for your in-depth videos~
Kiss the chef 'cause that's alot work. Well worth it 👏
I will be making this for Mother's this Sunday. What some good side dishes I can pair with it
Man I wanna try this, looks good
I never had crawfish b4.. But baaabbbaaeee.., THIS RIGHT CHURR..THIS RIGHT "CHUUURRR".. THIS I'm willing 2 try, Dead ass 💯👏🏽👏🏽👏🏽👊🏽🙌🏾😍🔥🔥🔥🔥
Its PEE-CANS bruh 🤣🤣🤣 (I'm messin with ya) 🙏🏽❤
Damn dude! That looks delicious… y’all know why you pay 60€ per person in that food palaces! So much work!
Greetings from Germany!
Looks absolutely delicious! Love your recipes nd presentation! Thanks chef!
Bisque is a labor or love, but the taste is like no other.
Hey if you don’t mind, can you please tell me how many pounds of boiled crawfish you use for your bisque recipe? Also, how many servings of bisque does this recipe yield? Thank you!
Awesome recipe, time consuming but well worth it looks delicious 💯
That looks CRAZY DELICIOUS!! OMG I need that in my life!!
One of my absolute favorites also😋 OMGG😋 I haven’t made this in sooo long but I will b making this soon🤗 definitely gonna try it ur way cuz most times I use the frozen pack crawfish 🦞 but I gotta try ur recipe💯 thanks for sharing & it looks delicious😋🤤 ik it’s PRESSUREEEE🔥🔥
U was a fool with this one fam 💪🏿💪🏿💪🏿💪🏿
Thank you. For sharing this.
Looks. But. But. With all. Of the best dish. Take. A lot. Of. Work
Gooooood damn chef. That looks amazing. You know that labor is worth.
Chef Alden, I want to make some so what time of year do you make the crawfish bisque. Is this a summer meal or winter?
Crawfish has a season which peaks around late spring early summer.. so we make it then or around Easter time.
Crawfish bisque is one of the best things one could possibly eat. I used to make it, and it certainly took a long time to put together, especially when you're tired after having a crawfish boil with lots of guests, but it's totally worth it.
😊 a good nola classic.
I remember my Grammy telling me how my ma mere used to scrub the heads with the toothbrush and it took days just like my grams seafood gumbo days of prep and hours of cooking in a crawfish pot, made abt 20 gallons everybody took alot home in bluebunny ice cream 5 quarts
Them tubs be on POINT.. I save them 2. I'm from Brooklyn, NY and I grab those ice cream tubs in the freezer aisles. I use them 4 Collards, Cabbage, especially the night b4 Thanksgiving. Put those bad boys in the deep freezer.. Set it and 4get it 😉🥰
Just like my mama used to make!
Making this recipe is super tedious!!! As tedious as the process is, the food looks DELISH!!!
I was telling my husband about this process and he said why wouldn't you just save the crawfish boil water instead of make a seafood stock.. I said that is a great question! Lol before I do something crazy like that, what do you supposed is the difference?
Omg!!! Can't wait to make this.
I haven’t had this in a long time.
This dude cooks like one of my old black aunts with high blood pressure and diabetes.
Thank you sooooo much!!! I have been waiting for THIS video!!
Talk back to me ,Port City La.!!!😊❤
No, you add cold stock to hot roux OR you use cold roux and hot stock. Go check grandma’s books!👍🏽
Argue witcha maw! 😂
Beautiful! Delicious!
Damn I'm hungry....that looks like 🔥 🔥 FIRE 😋😋😋😋
bro goes crazy i love it
How long does the stock stay fresh before it expires?
Do you add the stuffed crawfish heads to the bisque then freeze them? Or you freeze everything separately?
Hi, after Alden stuffed & baked the crawfish, he added some to the bisque, and froze the rest for a later time. Hope that helps! 😊
@@stefanmarchione6757 it does thanks so much...I have been so scared to try seafood again but this looks so good I want to make it and try it.
@@tonileeks-lee6931 I'm not a fan of shellfish, but Alden prepared this with love 'n soul...just delicious! Good luck 😉🗽
@@stefanmarchione6757 thanks..and I love watching him cook you can tell the love is there.I went into shock last time I ate seafood at a seafood boil so I don't know exactly what caused it.But I love seafood. And I'm going to baby step my way back so I can find out exactly what caused it..I stopped eating anything from water period...and I miss it truly..But thanks for your help.🙂
@@tonileeks-lee6931 It's funny you say that. I never was a big fan of seafood, but was never allergic to it. Some years back (around 2014-15?) I ate out with some co-workers at this beautiful CLEAN seafood restaurant in the city and we ordered small plates; a variety of crab cakes, fried shrimp, lobster mac 'n cheese, etc. I had sampled everything and just had a glass of wine. Felt fine, totally normal. Some time later when I headed home, my back started itching. I thought I had a mosquito bite, as it was late August/September around Labor Day, and the weather was beautiful. I was speaking with a neighbor and asked them to look at the "bite" on my back. I lifted my shirt and they told me I had 2-3 "tumor"- like lumps down my spine! 😳 Ever since I've been very careful, and minimal with my seafood consumption. Be careful, and maybe carry Benadryl with you. Enjoy Summer!
Coo Yah ! Bisque au ecravisse ! Paradis mes ami !
💯💯💯💯💯
That T shirt tho 🔥
Boy STOP!!❤
How long can you freeze crawfish stock for? 1 month?
Do you have a print out of this recipe? Where can I get it?
How many pounds and how much would this pot feed. 😊
How much flour did you use it looked like it was 1 cup
I cup flour:1 cup vegetable oil to make a dark roux; cook for about 20-30 minutes on low, while constantly stirring 😃
Why we still calling our Culture Dishes Southern Cooking when it is SOUL FOOD Cooking that we created as our Culture Meals names if we say southern then everybody in the States can claim or leech off our creation & hardwork like everyone already does and deny our credit
damned straight! I was watching top chef 20 & this African-italian chef made a traditional Congolese New Year's dish-- OF FREAKIN' BLACK EYED PEAS ! I STUPIDLY always wondered why that's a "Southern" tradition but unheard of in other parts of the country? Should've known it was just another thing we stole from African Americans & then took credit for it
Amazingg
Definitely don't want your crawfish looking back at you
But I want the crawfish to look me in the eye before I shive them into my mouth
Goddamn bro
Ok so I’m sure you know black folks call this bits and not bisque. Because if you order crawfish bisque from a restaurant you get something completely different. Can you explain (if you know) the difference and history how things got so different.
From Louisiana, never heard of that
My family is from southeast Louisiana and we are Black (Afro-Creole descendants of Gens de Couleur); and I have NEVER heard of “Crawfish BITS”. 🤦🏾♀️🤷🏾♀️🤣
looks good but who tf freezes rice its so fkn easy to make
I would have liked if you gave Chef Toya Boudy credit because that's one of the videos I know you watched. Give credit where credit is due to blast other black chefs!
Go away.
No - you go away, LOOSER!@@Daniel-rz4es
@@cookieez4u2baby bs. Go take a nap
At this point it would just be easier for me to move next door so I can come over and ask for a plate when you make it. 😂😂
Or order from UberEats! 😭
You are an amazing chef I bet all your friends come over to visit you around dinner time. I’m in Oklahoma but I get my live crawfish sent overnight and have a few boils starting in February through may. But now you’ve given me more ideas to cook up crawfish I can’t wait till payday to order some crawfish in.