Beazell's Cook Book

Seafood Bisque by Jessica Catrett

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Seafood Bisque - Contributed by Jessica Catrett  

 

Ingredients

 

6 tablespoons butter

1 cup chopped onion

½ cup chopped celery

1/2 cup flour

1 teaspoon freshly minced garlic

4 cups chicken broth

1 cup diced red potato

2 cups fresh corn

2 cans cream style corn

1 small carton half and half

1 small can evaporated milk

1 tablespoon cayenne

1 tablespoon Beazell's Cajun Seasoning

1 tablespoon Louisiana dry crab/shrimp boil-seasoning

16 ounces crabmeat, 32 oz. of crawfish, or approx. 50 medium shrimp

2 tablespoons fresh parsley

 

Directions

Melt butter in large saucepan and sauté onions and celery until soft.  Stir in flour and cook 2 minutes.  Gradually add chicken broth and whisk until smooth.  Add potatoes, corn, cream corn, garlic, cayenne and seafood boil seasoning. Cover and bring to a boil.

Simmer until potatoes are done.  Stir in crab, milk, and half and half (and any other seafood you add).  Heat until hot. Garnish with parsley.

DO NOT BOIL! (The bisque will curdle.)

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