Ingredients for Crawfish Or Shrimp Bisque
- 1 pound cooked crawfish tails (or substitute with shrimp and/or crab)
- 4 cups fish stock
- Butter
- 1 teaspoon paprika
- 1 medium onion, chopped
- All Purpose Flour
- 1 red bell pepper, chopped
- Celery Ribs
- Fresh Thyme
- Garlic Clove
- Bay Leaves
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt And Pepper
- Freshly snipped chives, for garnish
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How to Make Crawfish Or Shrimp Bisque
- Melt 2 tablespoons of butter or margarine in a large saucepan over medium heat. Add 1 medium chopped onion, 1 chopped red bell pepper, 2 chopped celery stalks, and 2 minced cloves of garlic.
- Cook gently for 5-7 minutes, until the vegetables are softened.
- Stir in 1 teaspoon dry mustard, 1/2 teaspoon cayenne pepper (adjust to taste), 1 teaspoon paprika, and 2 tablespoons all-purpose flour.
- Cook for 3 minutes over low heat, stirring constantly, to create a roux.
- Gradually whisk in 4 cups of fish stock, ensuring no lumps form.
- Add 2 sprigs of fresh thyme, 1 bay leaf, and bring to a boil.
- Reduce heat to low, simmer for 5-7 minutes, or until the bisque has thickened slightly, stirring occasionally.
- Add 1 pound cooked crawfish tails (or a combination of 1/2 pound crawfish tails and 1/2 pound cooked shrimp and/or crab meat). Cook for 5 minutes.
- Season generously with salt and freshly ground black pepper to taste.
- Serve hot over cooked rice, garnished with freshly snipped chives.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
20g
Carbs
2g
