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Crawfish Bisque

Photo: Greg Dupree Styling: Heather Chadduck 

Hands-on time 30 mins
Total time 40 mins
Yield

Serves 6 (serving size: 1 1/4 cups)

The beauty behind this bisque? Simply blend the ingredients and process until smooth.

Ingredients

  • 6 tablespoons (3 oz.) salted butter
  • 6 tablespoons all-purpose flour
  • 1 medium-size yellow onion, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 2 garlic cloves
  • 1 medium tomato, diced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups seafood stock
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 cup dry sherry cooking wine, divided
  • 1 pound frozen peeled crawfish tails, thawed and divided
  • 1/2 cup heavy whipping cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 2 tablespoons chopped chives

How to Make It

  1. Melt butter in a saucepan over medium. Whisk in flour until combined. Reduce heat to medium-low, and cook, stirring constantly, until roux is pale brown, about 10 minutes. Add onion, bell pepper, celery, garlic, tomato, salt, black pepper, and cayenne pepper, and cook, stirring occasionally, 5 minutes. Increase heat to medium-high. Whisk in stock, thyme, bay leaves, and 1/4 cup cooking wine, and cook 10 minutes. Add half of crawfish, and cook 2 minutes.

  2. Transfer mixture to a blender, and process until smooth, 30 seconds. Return to pan, and place over medium-low. Stir in cream, lemon juice, hot sauce, and remaining crawfish and 1/4 cup cooking wine. Bring to a low simmer, and cook until heated, about 5 minutes. Spoon into six bowls, and top with chives.