seafood
Crab and Shrimp Seafood Bisque
A rich, velvety bisque packed with Gulf seafood and bold Creole flavor.
A deeply satisfying seafood bisque made with lump crab meat and shrimp, seasoned with MooMoo & Butter's Cajun Cowboy for warmth and depth. Silky smooth with a hint of sherry — perfect as a starter or a full meal.
Preparation
- 01
Over medium heat, melt butter in a large pot. Sauté onion, celery, and carrots until softened, about 4–5 minutes. Add minced garlic and cook 1 minute until fragrant. Sprinkle the flour over the sautéed vegetables and stir to coat.
- 02
Cook the flour mixture for 2–3 minutes, stirring constantly, until lightly brown. Slowly whisk in seafood stock or chicken broth, ensuring no lumps form. Stir in tomato paste. Bring to a simmer and cook for 10 minutes. Optional: blend the mixture until smooth for a silkier bisque.
- 03
Return the mixture to the pot. Stir in heavy cream, milk, and dry sherry. Reduce to low heat and simmer 4–5 minutes. Add Cajun Cowboy seasoning and Cayenne Pepper. Add the shrimp and crab meat and cook 5–7 minutes, or until shrimp are pink and fully cooked.
- 04
Taste bisque and adjust seasoning with Tuxedo (salt and pepper) as needed. Ladle into bowls and garnish with fresh chives or parsley.
Ingredients
- Shrimp, peeled and deveined8 oz
- Fresh or canned lump crab meat8 oz
- Unsalted butter2 tbsp
- Medium onion, finely chopped1
- Garlic, minced2 cloves
- Celery, finely chopped1 stalk
- Carrot, finely chopped1
- All-purpose flour2 tbsp
- Seafood stock (or chicken broth)2 cups
- Heavy cream1 cup
- Whole milk½ cup
- Dry sherry (optional)¼ cup
- Tomato paste1 tbsp
- Cajun Cowboy1 tsp
- Cayenne Pepper (optional, for heat)¼ tsp
- Tuxedo (salt & pepper to taste)to taste
- Fresh chives or chopped parsley, for garnishto taste