Seafood Bisque

Steven Moody

By
@ChefMoody1

This has become a New Year's favorite among family and friends.


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Rating:

Comments:

Serves:

8

Prep:

35 Min

Cook:

1 Hr 25 Min

Method:

Stove Top

Ingredients

1/3 c
butter
2 Tbsp
minced garlic
3 sprig(s)
green onion
1/4 c
each-diced red,green,yellow bell pepper
1/4 c
diced celary
1/8 c
all purpose flour
8 oz bottle
clam juice
1 c
pinot grigio or another dry white wine
1 Tbsp
worcestershire sauce
3 Tbsp
cajun seasoning
1/2 tsp
black pepper
1 qt
1/2 & 1/2 or heavy cream (choose your thickness)
1 lb
lump crab meat
1 lb
chopped raw shrimp
1 8oz can(s)
clam meat

Directions Step-By-Step

1
Melt butter in large stock pot over medium heat.
2
Add garlic, onions, peppers and celary then sauté until veggies are soft.
3
Add flour and continually stir until golden. Usually 3 minutes.
4
Add clam juice & wine. Cook and stir until thickened.
5
Stir in Worcester sauce and next 3 ingredients. Cook ,without boiling, until heated throughout.
6
Stir in seafood and reduce heat to low. Cover and cook for 1 hour, Stir often and avoid bisque from sticking on the bottom.

About this Recipe

Course/Dish: Cream Soups, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole