1 cup Extra Sharp Cheddar Cheese, Shredded (I like Cracker Barrel)
3 stalks Green Onions, White bottoms minced and separated from sliced green tops
Pinch Cayenne Pepper, To Taste
1 tsp Creole Seasoning
Salt and Pepper, To Taste
2 lbs Cooked Crawfish Tails, Fresh or Frozen
4 Tbsp Tomato Paste, or as needed
1/2 tsp Celery Seed
Stock, Roux, Crawfish
Make a soup stock by combining water, crab, garlic, bay leaf, celery, and salt in an 8 qt stock pot. Bring to a boil and simmer for 30 minutes to 1 hour to extract the flavor. Shell the crab claw after 15 minutes of boiling - return the shell to the stock, and reserve the meat. After the stock has boiled down, strain into a bowl. Rinse stock pot, and return to the stove. Add water to the reserved stock if necessary to make about 2 cups of seafood stock.
Make a roux by heating the butter until melted. Add the scallion and white bottoms of green onion and lightly saute. Add the flour and cook until light brown, stirring rapidly to cook the flour without scorching.
Add the seafood stock to the roux and whisk rapidly to beat out any lumps. Add the pint of cream.
Slowly add the cheddar cheese and stir until melted. Add the crawfish and spices(creole, cayenne, celery seed, pepper) and simmer on low for 10 minutes. Do not boil.
Add the tomato paste and continue to simmer until the bisque has reached your desired thickness. Serve topped with green onion tops and a side of fresh French bread.