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Crawfish and Artichoke Bisque Recipe

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This recipe for Crawfish and Artichoke Bisque, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doughty Varnedoe
Added: Sunday, November 20, 2005


1 stick unsalted butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp. chopped garlic
1 tsp. dried thyme leaves
2 bay leaves
2 (14-oz) cans quartered artichoke hearts, drained
1/2 cup flour
2 cups chicken broth
3 cups half-and-half
1 lb. crawfish tails
1 tsp. hot sauce
1/2 cup chopped green onions
1/4 cup minced fresh parsley

Heat butter in a large saucepan over medium heat. Add onoin, celery, bell peppers, garlic, thyme and bay leaves, cook for 5 minutes. Add artichokes and cook an additional 2 minutes. Add flour and stir until incorporated. Stir in chicken broth and cook for 2 minutes until broth starts to thicken. Stir in half-and-half and simmer for 2 minutes until bisque is smooth and creamy. Add crawfish tails and hot sauce and simmer for 5 minutes. Stir in green onions and parsley.




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