Seafood Bisque

Steven Moody


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

☆☆☆☆☆ 0 votes
35 Min
1 Hr 25 Min
Stove Top


Add to Grocery List

1/3 c
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

How to Make Seafood Bisque


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

Printable Recipe Card

About Seafood Bisque

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

Show 1 Comment & Review

How To Pair Soups And Wine Recipe

How to Pair Soups and Wine

Kitchen Crew @JustaPinch

Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...