Seafood Bisque

Seafood Bisque Recipe

By Tammy Algood Published: February 1, 2017

• Yield: 6 Servings

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 small white onion peeled adn finely chopped
• 2 stalks celery finely chopped
• 2 cloves garlic peeled and minced
• 1 carrot peeled and finely chopped
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken stock
• 1/2 pound steamed medium shrimp peeled, deveined and chopped
• 1/2 pound lump crabmeat
• 1 cup milk
• 1 cup cream
• 1 tablespoon Creole seasoning
• 1/4 teaspoon white pepper
• 1/4 teaspoon paprika
• Chopped fresh parsley or chives for garnish

Instructions

1. Place the oil and butter in a large saucepan over medium heat. When hot, add the onions, celery, garlic and carrots. Cook 5 minutes, stirring occasionally. Stir in the flour and cook 2 minutes. Add the stock and cook 10 minutes, stirring occasionally.
   
2. Add the shrimp and crab, then stir in the milk, cream, Creole seasoning, pepper and paprika. Cook for 10–12 minutes, stirring occasionally. When heated through, ladle into warmed soup bowls and garnish with fresh herbs.