Crawfish and Shrimp Bisque

I love making crawfish bisque!

And. . .as with most of my original recipes, each is quite different from the previous one. For instance, this is the first time I've added shrimp. 

Start by sautéing the chopped vegetables in butter, until they're all snapping and becoming lightly browned.

6T butter

1 big carrot

2 stalks of celery

5 lg. cloves garlic

1/3 red bell pepper

1/2 lg. purple onion

5 sm. Yukon Gold potatoes

Add 4c chicken bone broth, Cajun seasoning, black pepper and chicken Better Than Bouillon to taste.

Blend this with an immersion leaving it a little textured, or smooth if you'd rather.

Simmer this, covered 10-15 minutes on low heat.

Add 2 cans of corn, one drained and one undrained. Check the flavors and make any needed adjustments.

12oz. crawfish
8oz. shrimp—cut into small pieces
chopped celery tops

Add the crawfish, shrimp, celery tops, and simmer another few minutes. If you'd like this thicker, which I decided would be good, this would be the time to add a few tablespoons of browned roux. Bring this to a low simmer so the roux can thicken the bisque. Take this off the heat and let it cool 10 minutes. 

Just before serving, stir in:

zest and juice of 1/2 lemon
2c half and half

Serve topped with crunchy garlic-parmesan croutons. . .Lin