Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

CRAWFISH AND ARTICHOKE BISQUE

List of Ingredients




1 stick unsalted 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 tsp. chopped garlic
1 tsp. dried thyme leaves
2 bay leaves
2 (14-oz.) cans quartered artichoke hearts, drained
1/2 cup flour
2 cups chicken broth
3 cups half-and-half cream
1 lb. crawfish tails
1 tsp. hot sauce
1/2 cup chopped green onions
1/4 cup minced fresh parsley


Recipe



Heat butter in large saucepan over medium heat. Add onion, celery, bell peppers, garlic, thyme and bay leaves, cook for 5 minutes. Add artichoke hearts 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. Stir in green onions and parsley. Serves 6 to 8.