A Different Seafood Bisque
By
Francine ---
@PastryChefFrancy
1
In my opinion there is nothing better than sitting down to one of my cook-books, flipping through the pages, viewing the years of time-honored dishes and finding some of my most-loved Americanized cuisine. You are always welcome to visit my web site at cookingwithfrancine.com and please leave me a comment or recipe. Your opinion is valuable to me.
Ingredients
- 1 lb
- crawfish tails
- 1/2 lb
- crabmeat
- 1/2 lb
- shrimp, peeled and deveined
- 1 can(s)
- creamed corn
- 1 can(s)
- white corn
- 1 can(s)
- cream of celery soup
- 1/2 c
- white cheddar cheese, shredded
- 1/2 c
- white onions finely chopped
- 1 c
- cream
- 2 c
- milk
- 11/2 tsp
- white worcestershire sauce
- 1 Tbsp
- chili powder
- 1 stick
- butter
- 6 Tbsp
- flour
How to Make A Different Seafood Bisque
- 1Melt butter over heat and add onions. Cook about 3 minutes then add flour to make a roux. Add the cream milk and stir well. Add cream of celery and all of the rest of the ingredients except the seafood. Cook over low medium heat for about 30 minutes to let the flavors come together. Then add the seafood and cook gently for about another 15 minutes.
This bisque will be thick but if you want it thinner just add more milk.
The amount of spices are very relative to your taste of course. You always can add more because after all it is a free world.. :o)
