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Crawfish or Shrimp Bisque

Crawfish or Shrimp Bisque created 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!

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

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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"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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  1. celuzate
    great
    Reply
  2. Cozinheiro Ricky
    Crawfish or Shrimp Bisque Created by Cozinheiro Ricky
    Reply
  3. 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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