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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp & Crab Bisque Recipe

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This recipe for Shrimp & Crab Bisque, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

JP Richardson


1 stick Butter
4 8" celery stalks diced
1/2 large Onion diced

3/4 c flour

5 pints boiled chicken broth ( made with 4 large knorr cubes)

3/4 tsp ground thyme
2 T parsley

2 c crab meat
2 c shrimp chopped

1 pint warmed half and half

Optional 1/2 cup Creme Sherry

Saute to soften butter onions and celery
Make Roux by adding the flour

Add chicken broth and simmer 30 minutes

Add thyme and parsley
Add seafood

Add the half and half

Add Sherry if desired.

Best the next day after flavors meld

Personal Notes:
Personal Notes:
This is not your regular butter and cream bisque that is blended. It is lighter and a little more like a chowder, slightly chunky without potatoes. I made it once with 4 whole lobsters and used the broth from boiling the lobsters to make the chicken broth. After shucking the meat from the tails and claws, I threw the bodies and the shells back in the water and boiled them for a while to make a great stock. Don't forget to strain the stock before adding the bullion. It gave it a nice base flavor if you want a very special $60 pot of soup.




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