Quick Crawfish Bisque
|The ladies of Cooking Club|
1 tbsp olive oil
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
6 tbsp unsalted butter
5 tbsp flour
1 can of tomatoes with green chiles
32 ounces seafood stock (I made mine from lobster tail shells.)
1 tsp dried thyme leaves
2 bay leaes
1 lb frozen crawfish tails, thawed and rinsed.
1/2 cup heavy cream
In a large Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, 4 to 5 minutes. Add celery and garlic; cook for 1 minute. Remove onion mixture from pan, and set aside.
Add butter to pan, and melt over medium heat. Whisk in flour until combined. Reduce heat to medium- low; cook, stirring occasionally, until a peanut butter-colored roux forms, about 10 minutes. Add onion mixture, tomatoes, and seafood stock.
With an immersion blender, blend until smooth. Add thyme and bay leaves; cook for 20 minutes, stirring occasionally.
Stir in crawfish, and cook for 10 minutes. Remove bay leaves.
Just before serving, stir in cream.
Serve with hot sauce.
Original Recipe: https://www.louisianacookin.com/quick-crawfish-bisque/