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


  • 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


  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.

Printable Recipe Card

About Seafood Bisque

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

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