Corn and shrimp or crawfish bisque

It's easy and folks have lots of different versions. I posted one on the TD cookbook.

Go here and download it.

LINK

Bisque
Choice of shrimp, crawfish, or crabmeat

Soften 1 stick of real butter
Saute 1 large onion finely chopped
Add 1/2 cup flour
Add 2 tablespoons of Tony's
Add 1 can chicken broth
Add 1 pint of half & half
Add 1 pint of whipping cream
Simmer 5 to 10 minutes

Add seafood product & frozen corn (3/4 bag). Bring to a boil and then
let
simmer for 20 minutes.
Serve w/ pistoulettes!!!
Ummmm Ummmm Good!!!!

IMO the very best is made with fresh corn on the cob, learn how to milk the cobs and also make a cob stock.

The cob stock makes all the differance in the world.

This is Folses recipe which is simular to what I do, I just don't measure
I like to add a little smoked paparika when serving as well.

3 cups fresh-cut whole kernel corn, plus milk from cobs
1 pound jumbo lump crabmeat
1 cup butter
1 cup onions, small dice
1 cup celery, small dice
1 cup red bell pepper, small dice
1/4 cup minced garlic
1 cup flour
5 cups crab or shellfish stock
4 cups corn cob stock
2 cups heavy cream
1/2 cup sliced green onions
1/2 cup chopped parsley
Salt and white pepper to taste
Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.
In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown.

Add the stocks, one ladelful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper.

Probably my favorite recipe is the Prejeans recipe. Sorry dont have it on me though but I find the two major components is Corn that is taken off the husk and milked a bit and a little bit of Parmigiano-Reggiano NOT the fake stuff.

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rawfish bisque with stuffed heads, brown roux based

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i will eat this by the gallon, but it's hard to find without making it yourself....and yes, it's a pain.

Not very big at all on the cream based bisques/soups that are so prominent at all.

for shrimp and corn i like a soup without cream better than the cream heavy versions.....prefer the flavor to come from corn "milk" from the cob or a good stock.

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Dons Seafood

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good to know.

every damn time i visit my grandparents we have to go eat at Don's. Not that i am complaining.

I love cream soups, but you can use regular milk or even skim in those, if you want.

I LOVE a good crawfish bisque. It's darn hard to find, though. I've had plenty of bad ones.

Bon Ton's is very good. I like Pat's in Henderson's, contrary to some folks. I haven't had, but want to try the bisque at Robin's in Henderson, but it's never been open when I've been there. I buy a supply of frozen bisque from Pat's when I'm there.

Joe's Dreyfus' is good, sometimes, and not so great at other times. I ate there Saturday, but the heads weren't done, so I got seafood gumbo instead. It was AWFUL. It was so thick that it was like mud. It had a big half of a gumbo crab in it and no other identifiable seafood. Thank goodness, I only ordered a cup.

Don's in Lafayette does a pretty good bisque and I LOVE their shrimp or seafood gumbo. It's pure unadulterated gumbo, with a good stock, which is key, and lots of shrimp and seafood. I pick up a few containers of the bisque for the freezer, when I'm there. The fried shrimp and fried crab claws are also good. Light batter and darn good tarter sauce, if you're a fan. The hushpuppies are good and the homemade Italian dressing is a winner, as well. Those are the only things I ever get, there. I used to get the shrimp en brochette, but it wasn't as good the last few times I had it.

I used to love Prejean's crawfish bisque, but for a while, it just got very inconsistent, so I stopped going there. It got a little too thick and muddy for my taste. I haven't had it in a long time, so maybe I'll give it a try and see if it improved.

I've heard the only thing that's really good at Paul's Pirogue is the crawfish bisque, but I've yet to try that one. It's on my list, though. I'm on a constant quest for good crawfish bisque.

Another place popped into my head for crawfish bisque, but it popped right out, dammit.

Well, that doesn't do me any good, unless you have the recipe.

The atmosphere at Pat's is much better than most of the food, but I love going there. It's a peaceful setting and I like it when I get one of the older Cajun waitresses (same with Don's). It's a cultural and somewhat nostalgic thing with me. Reminds me of when I lived in Lafayette, as a child, and we used to take a "road trip" to go there on Sundays.

I haven't had anything there that was bad. It's just average, for the most part. I did have crabmeat au gratin about a year ago and it was pretty darn good, with a very generous amount of huge lumps. I just scraped the american cheese off the top. Next time I ordered it, I ordered without the cheese. I can't even recall what else I've eaten there. I might have had fried oysters, but most of the time, I just get the bisque and maybe some catfish bites for an app.

It's a good people watching and listening location. I could have cocktails there all day watching and listening.