See Also: Cooking Club · Soups
Crayfish Artichoke Bisque
From Dorothy McNett's recipes at www.dorothymcnett.com Can't get crayfish or crawdads? Substitute cooked crab or baby shrimp! Cook some fresh artichokes or use nice quality bottled or canned hearts.
4 tablespoons unsalted butter
1-2 cloves garlic, minced
1 medium onion or shallot, diced
1 rib of celery, diced
1/2 - 1 teaspoon Creole Seasoning, or Herbs d. P{rovence, etc.
3 tablespoons all purpose unbleached flour, or Bob's Red Mill gluten free flour
4 cups fish or vegetable broth, or water
3-4 or more cooked artichoke hearts
1/2 cup white wine
1 cup or so of cooked crayfish, crab, or shrimp...
salt and pepper, if needed to adjust the seasonings
In heavy bottomed saucepan or stew pot, melt the butter and then add the minced garlic, onion, and celery. Cook and stir about 5 minutes, until nicely softened but not browned. Add the seasonings and the flour, stirring to blend well. Slowly add the broth, cooking and stirring several minutes to cook the flour and to thicken a bit. Mash the artichoke hearts and add to the soup, along with any liquids if using jarred or canned ones. Cut or tear the crab into small pieces. Add the wine and seafood, bring to a boil, reduce to simmer and gently cook 2-3 minutes to blend flavors, etc. Taste, adjust, serve!
Recipe created 2015-03-02.
