I know that this is a weird name for a Cajun dish. We are from Louisiana and will try anything.
We all have experiment now and then “Just Kidding”.
I had to cook the Cajun Covid Bisque because my other half was waiting to here back on his virus test. I was not going to let him breath on my food.
Recipe Below………..
Making A Cajun Covid Bisque
Cautious Cooking: We are from Louisiana and we love to cook. My husband “Really” loves to cook. But during this Pandemic he awaiting his test results to come back. So he is wearing a bra for a mask while I cook.
We are from Louisiana so we improvise.
Recipe :
- Recipe for bisque: Crawfish and Artichoke Bisque Serves 6-8
- 8 table spoons butter (1-stick)
- 1 cup chopped onion
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- 1 teaspoon chopped garlic
- 2 bay leaves
- 2 (14-ounce) cans quartered artichoke hearts, Drained and any tough outer leaves removed
- ½ cup flour
- 2 cups chicken broth
- 3 cups half-and-half
- 1 pound crawfish tails
- 1 teaspoon hot sauce
- ½ cup chopped green onions
- ¼ cup minced fresh parsley
- Heat butter in large saucepan over medium heat.
- Add onion, celery, bell peppers, garlic, thyme and bay leaves,
- cook 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 or until chicken broth starts to thicken.
- Stir in half-and-half and simmer, (Low heat) 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 fresh parsley.
- I like to add a small can of corn at this time to give it some sweet flavor.
- Add as much Seasoning as you like. I use Tony’s.
Bone Appetite