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SPICY SEAFOOD BISQUE




Source of Recipe


"TASTE OF HOME" Magazine - June/July 2004 Issue, Pg 36






List of Ingredients



• 1/2 cup chopped onion
  
• 1/2 cup chopped celery
  
• 2 Tblsp Butter
  
• 4 cups chicken broth
  
• 3 cups tomato juice
  
• 1 can (14.5 oz) diced tomatoes, undrained
  
• 1 Tblsp Worcestershire Sauce
  
• 1 tsp Seafood Seasoning
  
• 1 tsp dried Oregano
  
• 1/2 tsp Garlic Powder
  
• 1/2 tsp Hot Pepper Sauce
  
• 1/4 tsp ground Cayenne Pepper
  
• 1 Bay Leaf
  
• 1/2 cup uncooked small shell pasta or elbow macaroni
  
• 1 pound uncooked medium Shrimp, peeled and deveined
  
• 1 can (6 oz) crabmeat, drained, flaked and cartilage removed
  






Instructions



1. In a large saucepan, saute the onion and celery in butter until tender. Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
   
2. Discard bay leaf. Add pasta to the soup; cook, uncovered, until tender. Add shrimp and crab; simmer 5 minutes longer or until the Shrimp turn pink.
   






Final Comments


YIELD: 10 to 12 Servings (about 3 Quarts)