Seafood Bisque

Seafood Bisque Dish Guide

Serves 6-8

1 stick unsalted butter

1 medium yellow onion, finely diced

4 stalks celery, finely diced

5 cloves garlic, minced

½ t cayenne pepper

2 t cajun seasoning

1 t old bay seasoning

1 T tomato paste

5 cups chicken or seafood stock

Several sprigs of fresh thyme

2 T Dijon mustard

1 can creamed corn

2 cups half and half

1 lb small shrimp, peeled and deveined

8 oz lump crab meat

Salt and pepper to taste

Chives and basil to garnish

Add the butter to a large pot or Dutch oven and melt over medium heat. Add the onion and celery and sweat for 5-6 minutes. Add in the cayenne, cajun seasoning, old bay and garlic. Season with salt and pepper. Stir and cook for 1-2 minutes. Add tomato paste and stir and cook for 1-2 minutes more. Add the flour. Stir and cook until flour is fully absorbed into butter.

Add stock, creamed corn, thyme and mustard. Stir to combine and bring to a simmer and simmer for 15-20 minutes. Remove the thyme stalks. Add the shrimp and return to a simmer. Once shrimp are just barely cooked through, add in the half and half and crab and return to a simmer for a minute or two just to warm the crab through. Taste and season with salt and pepper as needed.

Serve garnished with chives and chiffonade basil.