Crawfish Bisque
Velvety crawfish bisque combines crawfish tail meat, cream, leeks, garlic and crab boil for a little heat. Serve warm with crusty bread.
Servings 4 people
Calories 281kcal
Ingredients
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 leeks white and light green parts washed and chopped
- 3 cloves garlic coarsely chopped
- 1/4 cup all-purpose flour
- 1 (6- unce can) tomato paste
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 cups seafood or chicken stock
- 2 cups heavy cream
- 1 teaspoon shrimp boil
- 2 teaspoons kosher salt
- 1 pound cooked crawfish tail meat
- 1 teaspoon freshly ground black pepper
Instructions
- Heat olive oil and butter in a large stock pot over medium heat. Add the leeks and sauté until the leeks are tender, about 10 minutes.
- Add the chopped garlic and sauté for an additional three minutes.
- Gradually add the flour, whisking to prevent lumps. Cook for two minutes.
- Whisk in the tomato paste.
- Whisk in the cognac and sherry. Cook for three minutes.
- Add the seafood or chicken stock, heavy cream and shrimp boil. Bring to a boil, then simmer until the liquid has thickened, about 3-5 minutes. Stir frequently to prevent the cream from scorching.
- Remove the pot from the heat. Add the crawfish meat and stir to combine.
- Working in batches, transfer the soup to a blender and puree until smooth. Alternately, puree soup using an immersion blender.
- Return the pureed soup to the pot. Season with salt and pepper to taste.
Nutrition
Serving: 8ounces | Calories: 281kcal | Carbohydrates: 4.9g | Protein: 8.1g | Fat: 24.2g | Saturated Fat: 11.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 10g | Cholesterol: 109.8mg | Sodium: 1304mg | Potassium: 120.2mg | Fiber: 0.6g | Sugar: 0.6g