Seafood Bisque

(adapted from Beryl Stokes recipe)

Ingredients:

4 cups of cajun trinity (a mixture of chopped onion, bell pepper and celery)
2 sticks butter
1 cup flour
3 cups chicken broth or water
2 Tablespoons tomato sauce or ketchup
2 Tablespoons minced garlic
Tony’s Creole Seasoning or your choice of seasoning
1 pound bag of fresh crawfish tails, shrimp or crab
1 cup rice

Cooking Directions:

Saute’ Cajun trinity in 2 tablespoons canola oil in a large 6 quart pot.

Make a roux in a flat bottom stainless steel skillet or a large pot.

Melt the butter and gradually add in flour and continue to stir with a flat edged spatula until dark brown color.

Transfer Roux to the Cajun Trinity pot. Stir well.

Add chicken stock or water, tomato sauce, minced garlic, seafood and seasoning to taste.

Bring to a boil then lower the heat to medium-low (#3).

Stir occasionally and simmer uncovered for 45 minutes.

Add the seafood.

Simmer another 10 to 15 minutes.


optional: may be served with rice