Crawfish and Asparagus Bisque
- 1 cup unsalted butter
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, chopped
- 1 Tbs garlic, minced
- 1 cup flour
- 2 1/2 qts shellfish stock
- 2 bunches asparagus
- 1 Tbs thyme, fresh (1 1/2 tsp if dried)
- 1 bay leaf
- 1 Tbs Creole seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups heavy whipping cream
- 2 lbs fresh Louisiana crawfish tails
- 1/4 cup Italian parsley, chopped
- 1/2 cup green onion, sliced
- Cut the asparagus 5 inches from the tip. Place the asparagus bottoms in a stockpot with the shellfish stock and bring to a boil.
- Reduce the heat to a simmer.
- Cut the remaining asparagus tops into ½ inch pieces. Set aside.
- Melt the butter in a large stock pot over medium high heat. Add the onions and cook for 2 minutes.
- Add the celery and bell peppers and cook for 2 more minutes.
- Stir in the garlic and cook for one minute more.
- Incorporate the flour while stirring to make a white roux. Cook for 2 minutes.
- Slowly add in the shellfish and asparagus stock while whisking.
- Add the thyme, bay leaf, Creole seasoning, salt and both types pepper and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Add the asparagus tips, cream, and crawfish tails and simmer for 5 minutes longer.
- Taste for seasoning. Garnish with parsley and green onions when serving.
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