Description
Rich Louisiana crab and shrimp seafood bisque celebrates coastal culinary traditions with creamy seafood comfort. Delicate shellfish, aromatic herbs, and silky broth invite coastal cuisine lovers to savor maritime flavors.
Ingredients
Scale
Seafood:
- 8 ounces (226 grams) crab meat
- 8 ounces (226 grams) cooked shrimp, cut in pieces
Base:
- 4 tablespoons (60 milliliters) butter
- 1/3 cup (80 milliliters) green onions, chopped
- 1/3 cup (80 milliliters) celery, chopped
- 2 cups (480 milliliters) milk
- 1 1/2 cups (360 milliliters) heavy cream
- 1 tablespoon (15 milliliters) tomato paste
- 3 tablespoons (45 milliliters) flour
Seasonings:
- Salt to taste
- Pepper to taste
- 1 teaspoon (5 milliliters) Old Bay Seasoning
- Fresh parsley for garnish
Instructions
- Heat butter in a large pot over medium-high temperature, gently sautéing chopped celery and green onions until they become translucent and tender.
- Sprinkle flour into the vegetable mixture, stirring continuously for approximately 60 seconds to create a smooth roux base while simultaneously warming milk in a separate container.
- Gradually pour the warm milk into the pot, whisking thoroughly to eliminate any potential lumps and create a silky texture.
- Incorporate Old Bay Seasoning, salt, black pepper, heavy cream, and tomato paste, blending these ingredients until the mixture achieves a uniform consistency.
- Lower the heat and allow the bisque to simmer gently, stirring occasionally, until the liquid noticeably thickens and develops a rich, creamy appearance.
- Delicately fold in fresh shrimp and tender crab meat, cooking for an additional 3-4 minutes until the seafood is heated through and perfectly warmed.
- Remove from heat and garnish with finely chopped fresh parsley, serving immediately to preserve the optimal temperature and seafood quality.
Notes
- Choose fresh, high-quality seafood for the most vibrant flavor and best texture in your bisque.
- Warm milk slowly to prevent scorching and ensure a smooth, creamy base that doesn’t separate.
- Control the heat carefully when adding seafood to prevent overcooking, which can make shrimp and crab tough and rubbery.
- For a lighter version, substitute half-and-half for heavy cream and use less butter during the roux stage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 150 mg