Creamy Seafood Bisque
Tired of all those Thanksgiving leftovers? Same here. Don’t get me wrong , turkey and dressing are great, but by the time the week after rolls around, I’m craving something different. My trick? Freeze any leftover turkey for a jambalaya or gumbo later (trust me, your future self will thank you), and treat yourself to something creamy, cozy, and full of flavor.
That’s where this Seafood Bisque comes in. A Louisiana favorite, this dish is simple, one-pot, and absolutely delicious. It’s creamy, comforting, and just what you need on a chilly evening when you want something that feels special but doesn’t require hours in the kitchen.
I’ve always loved a good bisque , whether it’s crab and corn, shrimp, or a mix of seafood , and this version combines everything I enjoy about the dish: smooth, rich broth, tender seafood, and just the right touch of spice.
Seafood Bisque
Ingredients
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 Small onion finely chopped
- 1 Celery stalk finely chopped
- 2 cloves Garlic minced
- 2 tbsp All-purpose flour
- 3 cups Seafood stock or chicken stock in a pinch
- 1 cup Heavy cream
- ½ cup Dry white wine optional but adds depth
- ½ lb Shrimp peeled and deveined
- ½ lb Crab meat or scallops or a mix of seafood
- 1 tsp Cajun or Creole seasoning
- ½ tsp Paprika
- Salt and pepper to taste
- 2 tbsp Tomato paste
- Optional: a few dashes of hot sauce for heat
- Chopped parsley or chives for garnish
Instructions
- In a large pot, melt the butter with olive oil over medium heat. Add onion, celery, and carrot. Cook for 5–7 minutes until softened. Stir in garlic and cook another minute.
- Stir in flour and tomato paste, cooking for 1–2 minutes to remove the raw flour taste. Gradually whisk in the stock and wine (if using), stirring constantly to avoid lumps.
- Bring to a gentle simmer for about 10 minutes. For a smoother bisque, use an immersion blender (or carefully transfer to a blender) to puree until velvety. Return to the pot.
- Stir in the heavy cream, Cajun seasoning, paprika, salt, pepper, and hot sauce if desired. Simmer on low for 5 minutes.
- Add shrimp, crab, and/or scallops to the pot. Cook gently until seafood is opaque and tender, about 5–7 minutes. Be careful not to overcook.
- Ladle into bowls, garnish with fresh herbs, and serve with crusty bread for dipping.
Notes
- Make it heartier: Add corn or diced potatoes for extra texture.
- Seafood swap: Use whatever you have — shrimp, crab, crawfish, lobster, or even firm white fish.
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