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

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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:

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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

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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RECIPE MADE WITH LOVE 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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review by celuzate

5/2/2017

great

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photo by Cozinheiro Ricky

4/16/2014

Reply
creation by Cozinheiro Ricky

4/16/2014

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!