Crawfish & Artichoke Bisque
From: "Recipes From a Chef" by Patrick Mould
Serves 6
Ingredients:
1 stick butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 teaspoon chopped garlic
1 teaspoon dried thyme
2 bay leaves
1 (14 oz.) cans quartered artichoke hearts, drained
1/2 cup flour
2 cups chicken broth
3 cups half-and-half
1 lb. Louisiana crawfish tails
1 teaspoon hot sauce
salt, black pepper and cayenne pepper to taste
1/2 cup chopped green onions
1/4 cup minced fresh parsley
Directions:
Heat butter in a large saucepot over medium heat. Add onion, celery, bell peppers, garlic, thyme and bay leaves, cook for 5 minuts.
Check artichoke hearts and remove any tough outer leaves. Add artichoke hearts to vegetable mixture and cook an additional 2 minutes. Add flour and stir until incorporated.
Stir in chicken broth and cook for 2 minutes until chicken broth starts to thicken. Stir in half-and-half and simmer for 2 minutes until bisque is smooth and creamy.
Add crawfish tails and hot sauce and simmer for 5 minutes.
Taste for seasoning and add salt, black pepper and cayenne to taste.
Stir in green onions and parsley. Serve and enjoy!
Note: For other recipes visit my other fun blog –
Romancing The Chocolate
Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label bisque. Show all posts
Showing posts with label bisque. Show all posts
01 January 2009
Recipe: Crawfish & Artichoke Bisque
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