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Landrys Crawfish Bisque

CRAWFISH BISQUE
Landry's Seafood House

1 pound shrimp
1/4 cup ( 1/2 stick) margarine
1/4 cup ( 1/2 stick) butter
1 1/4 cups diced onion
1/2 cup diced celery
1 tablespoon pressed or finely minced garlic (4 or 5 cloves)
1 cup all-purpose flour
5 cups water
2 tablespoons paprika
1/4 teaspoon ground red (cayenne) pepper
Ground black pepper
Salt
1/4 green bell pepper, cut into 1/4 inch cubes
1/4 red bell pepper, cut into 1/4 inch cubes
1 cup heavy cream
2 tablespoons dry sherry
8 ounces frozen (cooked) crawfish tail meat, thawed

Coarsely chop 6 shrimp into a medium bowl. Peel remaining shrimp; add 
shells to bowl with chopped shrimp; set bowl aside. Refrigerate 
peeled shrimp for another use.

In a large pot or Dutch oven, melt margarine and butter over medium 
heat. Add onion, celery, garlic, chopped shrimp and shells; cook and 
stir until shells begin to brown, 10 to 15 minutes. Stir in flour, 
then gradually whisk in water; cook, whisking occasionally, about 7 
minutes. Place a colander over a bowl; strain out the shells and 
vegetables.

Discard solids. Pour liquid back into pot and place over medium heat; 
cook and stir until sauce thickens, about 10 minutes. Add paprika, 
ground red pepper, 1/4 teaspoon black pepper and 1/4 teaspoon salt or 
to taste; cook about 10 minutes. Taste to adjust seasoning and to 
make sure that any "raw flour" taste has disappeared. Add bell 
peppers; simmer 5 minutes.

Add cream and sherry, whisking until combined. Stir in crawfish; heat 
through, about 1 minute, before serving.

Yield: 6 cups (about 8 first-course servings or 4 as an entree).

Testers' note: This recipe produces a thick, rich, brown bisque with 
assertive flavors of shellfish and paprika.