Crawfish Bisque

Name: Crawfish Bisque
Ingredients: 2 slices bacon; 12 yellow onion; 1 celery heart (usually the 3-4 stalks in the very middle with leaves); 2 garlic cloves; 12 cup butter; 1 cup white wine; 2 tablespoons flour; 1 lb of frozen cooked crawfish, thawed; 4 cups chicken broth or 4 cups clam broth; 2 bay leaves; 2 dashes paprika; 2 dashes cajun seasoning; 12 pint heavy cream; 3 tablespoons mashed potatoes

14 ingredients

12 steps

Ingredients

2 slices bacon
12 yellow onion
1 celery heart (usually the 3-4 stalks in the very middle with leaves)
2 garlic cloves
12 cup butter
1 cup white wine
2 tablespoons flour
1 lb of frozen cooked crawfish, thawed
4 cups chicken broth or 4 cups clam broth
2 bay leaves
2 dashes paprika
2 dashes cajun seasoning
12 pint heavy cream
3 tablespoons mashed potatoes

Directions

1

Heat soup pot at medium heat.
2

Finely chop bacon, onions, garlic, celery hearts then throw in heated pot.
3

Saute until bacon browns and onions become transparent.
4

Cut butter and melt.
5

Sprinkle in flour and whisk to make paste add more if needed.
6

Cook 2 minutes, stirring frequently.
7

Add wine and stir to get out lumps.
8

Add crawfish cook for 5 minutes Add bay leaves stirring 1 minute Add stock stirring slowly, add mashed potatoes and seasoning.
9

Stir well to incorporate pots.
10

Simmer 30 minutes Add cream and simmer 5 minutes.
11

Serve with a crusty bread.
12

This works just as well with lobster.