Seafood Bisque

Rich, creamy, hearty and delicious, this Seafood Bisque is elegant enough for celebrations but also casual enough 

for a family meal. It's easy to make and can be on the table in about 30 minutes!

It's finally really and truly starting to feel like fall here. The leaves have fallen off the trees and the temperature has started to drop. Mornings have been quite cool, a few of them there was even frost on the grass, but the afternoons still have been sunny and around 50 degrees. I can't complain too much! This type of weather has me clamoring for soup, especially after coming in from raking leaves and doing other outdoor work. There's no better way to take the chill off than enjoying a hot bowl of soup.

This Seafood Bisque has me feeling all the feels. It's rich and creamy, hearty, and full of flavor. It's loaded with both shrimp and crabmeat so you can be guaranteed there is seafood in every bite. This bisque is elegant enough for a holiday party or celebration, but it's also the perfect meal for the family. And I just love how simple this bisque is to make. No complicated ingredients or instructions. It can be on your table in less than 30 minutes.

So what do you think? Are you ready to give this Seafood Bisque a try? I know all this talking about it is sure making me hungry! Good thing I have leftovers. 😍

Seafood Bisque
Author: Sarah Bates | The Chef Next Door
Serves 6
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Ingredients:
1/2 cup (1 stick) butter or margarine, divided
1 lb. medium shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup all-purpose flour
3 cups seafood stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Cajun seasoning
6 ounce can fancy lump crabmeat
3/4 cup heavy cream

Chopped parsley, for garnish

In a Dutch oven or large pot,  melt two tablespoons of the butter over medium-high heat. Add the shrimp, onion, and celery, and cook, stirring occasionally, until the shrimp turn pink. Remove the mixture from the pot and set aside.

Melt the remaining butter in the same pot over medium heat. Gradually add in the flour and whisk until smooth. Slowly stir in the seafood stock, then add the salt, pepper, and Cajun seasoning. Bring to a boil, stirring often, then reduce the heat to low. Cook for an additional for 5 minutes. Add the shrimp and veggie mixture back to the pot, along with the crabmeat, and cook for another 5 minutes. Stir in the cream and heat the bisque through, being careful not to boil.

Ladle the bisque into bowls and garnish with chopped parsley, if desired.

Bon Appétit!

I'm honored to be a Milk Means More Ambassador and I thank them for sponsoring this post! I was compensated for developing a delicious soup recipe, however all opinions, as always, are my own.

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