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Seafood Bisque Recipe

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This recipe for Seafood Bisque is from Cuisine of a Carter, 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!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup flour (+2 tbsp)
16 ounces low sodium canned chicken broth
2 cans creamed corn
1 can whole kernel corn (drained)
1 bunch green onions (sliced thin and divided)
1 small onion (minced)
1 celery stalk (minced)
1 teaspoon garlic (minced)
½ bell pepper (diced)
1 cup heavy cream
1 cup milk
1 pound (crawfish tails w/louisiana crawfish - don't use chinese)
OR 1 pound of shrimp
1 pound special claw crabmeat (or lump, picked through for shells) IF DESIRED
DO NOT USE IMITATION CRABMEAT
½ teaspoon cayenne pepper
salt & pepper to taste
Directions:
Directions:
Saute onions, 3/4 of the green onions, bell pepper and celery in the butter. When onions are clear stir in the garlic and saute for 30 seconds.
Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
Add corn, crawfish or shrimp and crabmeat Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
Serve in individual bowls and garnish with reserved green onions.
And Bacon Bits (if desired)
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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