Another Crawfish Bisque

It's funny, when I first discovered this crawfish, it was in a 1 pound package, for $5.00 in the freezer section of Walmart, near the frozen shrimp.  Now it's in a 12oz. package and I paid $5.00 for the two I currently have, several months ago.  When I was in Arizona, I saw this size pack marked just under $13.00!  Even at that price, if you really love this sort of thing, it's worth every penny.  It's now in our local Walmarts for right around $13 / 12oz.  Ovriously, someone screwed up big time when I was getting it at $5.00 / pound 😉 Will I buy it again at the new inflated price?  YouBetcha I will!!  I love a really good bisque!

⅓ seeded-peeled finely chopped green pepper

(or - roasted red pepper or pimentos from a jar)

2c mixed onions, garlic and shallots

1c finely chopped mushrooms

1½c finely chopped celery

1+ c finely chopped carrot

zest from ½ lg. lemon

2t Penzey's Shallot-Pepper Seasoning

1t Old Bay Seasoning

1t dry dill

4T butter

In a heavy bottomed 4 quart pot, combine the ingredients above over low heat, covered until the butter melts.  The onion mix was frozen, so that adds liquid.  Keep an eye on this so it doesn't scorch.  Add a few ounces of white wine or water if needed.  Simmer this way for about 10 minutes.  Take the cover off and increase the heat to the point of everything being translucent and possibly beginning to lightly brown just a bit.  Simmer and stir an additional 5 -8 minutes.

5c chicken broth

juice of the ½ lg. lemon

*12oz. crawfish meat

½c finely chopped parsley

(or - celery tops)

¾-1c half and half

¾-1c sour cream

Add the crawfish, lemon juice and chicken broth.  Simmer, low and slow, for 10-15 minutes.  Turn off heat and cool about a half hour.  Stir the half and half and sour cream together.  Slowly add about a cup of the cooled bisque to temper it and avoid curdling.  Stir it into the chunky bisque.  Serve with croutons.  After a time or two serving this, if you want to change it up, in a most interesting way. . .blend it before heating it the next time.  You started with a chunky bisque and end with a smooth one.  Changing the texture changes everything about this yummy soup!  *If you know you want the vegetable broth smoother, use an immersion blender before adding the crawfish then follow the instruction above for adding the dairy ingredients.  That's what I did this time.  Mmmm.

Be Bold. . .Be Creative. . .Happy Cooking! . . . Lin