Crawfish or Shrimp Bisque

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!

• Ready In: 45 mins
• Serves: 6
• Yields: 6 Cups

Ingredients

• 1  lb crawfish (peeled and de-veined) or 1  lb shrimp (peeled and de-veined)
• 4  cups  fish stock
• 3  tablespoons butter or 3  tablespoons margarine
• 2  teaspoons paprika
• 1  onion, finely chopped
• 3  tablespoons all-purpose flour
• 1  red bell pepper, finely chopped
• 2 -3  celery ribs, finely chopped
• 1  sprig fresh thyme
• 1  garlic clove, minced
• 2  bay leaves
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon cayenne pepper
•  salt and pepper
•  snipped chives

Directions

1. Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
2. Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
3. Pour on the fish stock gradually, stirring until well blended.
4. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
5. Add the crawfish (or shrimp) and cook for about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve over rice topped with snipped chives.