Crawfish Bisque
The beauty behind this bisque? Simply blend the ingredients and process until smooth.
The beauty behind this bisque? Simply blend the ingredients and process until smooth.
This recipe is wonderful, everything is in perfect balance, resulting in a lovely, silky, soup. The spices, rather than overwhelm the crawfish, combine to enhance the great crawfish flavor. I had what tasted like this exact bisque in a New Orleans restaurant in 2009. And, first time I've used my new Vita-Mix for anything but ice cream. So happy with that appliance now!!!
Read MoreAbsolutely one of the best I've ever had. I will make this again and again. I might try shrimp instead or crab just to change it up.
I love doesn't this!! My husband as well and he's not a soup/bisque person. Definitely will be making this again!
Read MoreDelicious recipe! This is the first bisque I've ever made. I must say the ones that I've had at fine restaurants do not compete with this one. The use of Sherry cooking wine takes it over the top. I made five times the serving size and hosted a party and everyone loved it. I turned non bisque connoisseurs to bisque. The only thing I did different was used dried thyme instead of fresh because I could not find it locally. I bet it would've been even better. Thank you for this recipe!
Read MoreThis might be the most amazing thing I have ever eaten in my life. Hosted a dinner party last night and everyone there was in agreement! I substituted gluten free flour and a bit of corn starch because one of the guests has Celiac, and she also was licking the bowl. Enjoy!
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