"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Crawfish Bisque Recipe

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This recipe for Crawfish Bisque, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chris Lick

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons butter
1 onion, chopped
1/4 cup all-purpose flour
2 cups chicken broth
3 cups half-and-half cream
1 teaspoon salt
1 1/2 pounds peeled crawfish tails
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or to taste

Directions:
Directions:
Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper.
Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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