Crawfish & Artichoke Bisque
From: "Recipes From a Chef" by Patrick Mould
1 stick butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 teaspoon chopped garlic
1 teaspoon dried thyme
2 bay leaves
1 (14 oz.) cans quartered artichoke hearts, drained
1/2 cup flour
2 cups chicken broth
3 cups half-and-half
1 lb. Louisiana crawfish tails
1 teaspoon hot sauce
salt, black pepper and cayenne pepper to taste
1/2 cup chopped green onions
1/4 cup minced fresh parsley
Heat butter in a large saucepot over medium heat. Add onion, celery, bell peppers, garlic, thyme and bay leaves, cook for 5 minuts.
Check artichoke hearts and remove any tough outer leaves. Add artichoke hearts to vegetable mixture and cook an additional 2 minutes. Add flour and stir until incorporated.
Stir in chicken broth and cook for 2 minutes until chicken broth starts to thicken. Stir in half-and-half and simmer for 2 minutes until bisque is smooth and creamy.
Add crawfish tails and hot sauce and simmer for 5 minutes.
Taste for seasoning and add salt, black pepper and cayenne to taste.
Stir in green onions and parsley. Serve and enjoy!
Note: For other recipes visit my other fun blog –
Romancing The Chocolate