Crawfish or Shrimp Bisque

Name: Crawfish or Shrimp Bisque
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Cups, 6 serving(s)
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

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Recipe by Cozinheiro Ricky

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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READY IN: 45mins

SERVES: 6

YIELD: 6 Cups

UNITS: US

INGREDIENTS

Nutrition

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

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

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