Crawfish and Shrimp Bisque

Chop this group of vegetables then sauté until translucent.

2 onions

3 big ribs of celery

1/2 orange bell pepper

1 stick of butter

Next add these vegetables, stir and sauté until everything begins to brown, then add the chicken stock.

4 big cloves minced garlic

finely chopped garlic chives

chopped celery tops

a shake of cayenne pepper

1.2t finely ground black pepper

1/2-1t garlic salt

1 quart chicken broth or stock Simmer everything together for 15 minutes. Stir in 2oz. of golden or light brown roux, then blend with an immersion blender*

Bring this to a simmer for just a few minutes. It should thicken a little. Stir in:

12oz. rough chopped crawfish meat
6oz. cut up cooked shrimp
*If you want the crawfish and shrimp blended, add them now. I decided to keep the seafood a little more chunky this time, but it's good both ways.

Simmer just a few minutes to warm everything up and bring all the flavors together. Stir in:

1/3c sherry cooking wine

Cool to room temperature then whisk in:

1c sour cream

Check the flavors, then bring it back to a quick simmer before serving. This goes well with some crusty bread or oyster crackers. . .Lin