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Simple Seafood Bisque Recipe

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4.1 from 8 reviews

This Simple Seafood Bisque is a rich and creamy seafood soup loaded with crawfish, shrimp, and crab, seasoned with Creole and Old Bay spices for a flavorful Southern-inspired dish. Perfect for cozy dinners, it combines buttery sautéed green onions, a smooth roux, and a blend of cream and half-and-half to create a luxurious bisque that is both hearty and comforting.

Ingredients

Seafood and Dairy

  • 2 cups (4 sticks) salted butter
  • 1 pound crawfish meat
  • 1½ pounds raw shrimp, peeled and deveined, roughly chopped
  • ½ pound crab meat
  • 4 cups heavy cream
  • 4 cups half and half

Vegetables and Aromatics

  • 6 green onions, white and green parts, finely chopped
  • 1 (14.75-ounce) can creamed corn
  • ¼ cup minced fresh chives, for garnish (optional)

Dry Ingredients and Spices

  • ½ cup all-purpose flour
  • 1½ teaspoons Tony Chachere's Original Creole Seasoning
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon kosher salt, plus more to taste
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon cayenne pepper

Serving Suggestion

  • Crusty bread, for serving (optional)

Instructions

  1. Melt butter and sauté onions: Melt the butter in a large pot over medium heat. Once fully melted, add the finely chopped green onions and cook, stirring occasionally, until tender and fragrant, about 3 minutes.
  2. Make the roux: Stir in the all-purpose flour into the butter and green onions mixture until fully incorporated, creating a roux that will thicken the bisque.
  3. Add seafood and liquids: Add the crawfish meat, chopped shrimp, crab meat, heavy cream, half and half, and the can of creamed corn to the pot. Stir thoroughly to combine all ingredients evenly.
  4. Season the bisque: Add Tony Chachere's Original Creole Seasoning, Old Bay Seasoning, kosher salt, freshly cracked black pepper, and cayenne pepper. Stir well to distribute the spices throughout the mixture.
  5. Simmer and thicken: Bring the mixture to a simmer over medium-high heat, stirring constantly to prevent sticking. Once simmering, reduce heat to medium-low and continue cooking, stirring frequently, until the bisque thickens and the flavors meld together, about 40 minutes.
  6. Serve: Ladle the hot bisque into bowls, garnish with minced fresh chives if desired, and serve alongside crusty bread for a complete meal.

Notes

  • Use fresh seafood for the best flavor, but thawed frozen seafood can be substituted if necessary.
  • Stirring frequently is essential to prevent the bisque from sticking to the pot and ensuring even cooking.
  • Adjust cayenne pepper to your heat preference to make the bisque mild or spicy.
  • This bisque can be refrigerated for up to 3 days and reheated gently over low heat, stirring occasionally.
  • Crusty bread is optional but highly recommended to soak up the delicious soup.

Find it online: https://cookedbygrace.com/simple-seafood-bisque-recipe/