Crawfish Or Shrimp Bisque

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This classic cajun recipe makes a great first course or a full meal. It isn’t smooth like puree like it’s french counterpart. I use mudbugs (crawfish), shrimp or crab and sometimes all three!!

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Steps

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Melt the butter or margarine in a large saucepan and add the onion , red bell pepper , celery and garlic.

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Cook gently to soften.

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Stir in dry mustard , cayenne pepper , paprika and flour.

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Cook for about 3 minutes over low heat , stirring occasionally.

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Pour on the fish stock gradually , stirring until well blended.

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Add the thyme and bay leaf and bring to a boil.

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Reduce the heat and simmer for about 5 minutes until thickened , stirring occasionally.

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Add the crawfish and cook for about 5 minutes.

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Season with salt and pepper to taste.

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Serve over rice topped with snipped chives.

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Ingredients

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crawfish, fish stock, butter, paprika, onion, all-purpose flour, red bell pepper, celery ribs, fresh thyme, garlic clove, bay leaves, dry mustard, cayenne pepper, salt and pepper, chives