Crawfish Bisque
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1/2 cup carrot, chopped
- 1/4 cup all-purpose flour
- 6 cups fish stock or water
- 1 pound crawfish tails
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1/4 cup chopped parsley for garnish
- salt to taste salt
- cayenne pepper to taste cayenne pepper
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, and carrot and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in fish stock and bring to a boil. Reduce heat and simmer for 20 minutes.
- Add crawfish tails and cook for 5 minutes.
- Stir in heavy cream and lemon juice. Season with salt and cayenne pepper to taste.
- Serve immediately, garnished with chopped parsley.
