Friday, November 16, 2018

Shortcut Crawfish Corn Bisque

A quicker, off-season version of Crawfish Bisque made using frozen pureed and whole Louisiana crawfish tails, commercial seafood or chicken stock, the trinity (onion, bell pepper and celery), tomatoes, corn and Cajun seasonings.
A quicker, off-season version of Crawfish Bisque made using frozen pureed and whole Louisiana crawfish tails, commercial seafood or chicken stock, the trinity (onion, bell pepper and celery), tomatoes, corn and Cajun seasonings.

Shortcut Crawfish Corn Bisque

Bisque is a soup. A fairly thick, generally smooth and creamy soup, made from seafood, though often fully pureed to intensify the flavors, leaving no recognized ingredients behind, except perhaps of a garnish. Seafood is precious, even down here on the Gulf Coast where it is abundant, so I prefer not to puree all of it, but rather to use a fairly rough puree to add body to the soup, but also keep some pieces whole, along with the trinity (onion, bell pepper and celery) for texture and appearance.

For a classic Cajun-style Louisiana crawfish bisque, you would first have a big crawfish boil, then pick enough meat from those freshly boiled crawfish, reserving the crawfish shells and claws to prepare a simple stock. The bodies would be cleaned well and then stuffed with a seafood bread stuffing that will be added to the bisque before serving.


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Monday, November 5, 2018

Cake Recipe Roundup

A collection of cake recipes from Deep South Dish blog!

If you make these or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

Typically southern food blogs and recipe books will provide you with lots of dessert recipes. Sometimes more sweets than anything else and even cookbooks dedicated solely to them. We do love our sweets in the south!

Personally, I am not a huge sweets person. Oh, don't get me wrong! I love something sweet on occasion as much as the next person, but you may have noticed there is a lot more savory than there is sweet in the pages of this blog.


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