Seafood Bisque

[gran398]

Fellas, been holding this one back on ya

I always make a big pot as an appetizer at Thanksgiving. I think you and your friends and fam will agree...its GOOD stuff. Don't feel bad about taking donations...its a bit pricey to make...but they'll gobble it up


Recipe adapted from original, Broussard's of New Orleans


Serves twelve:

1/2 lb bacon
1 large Vidalia onion
4 ribs celery (optional)
1 large green pepper
butter
3 bay leaves
1 quart half and half
1 quart chicken stock
3/4 cup flour
1 bag shredded hash browns  (fresh, available in the egg section)
1 lb. crab meat
1 lb shrimp, cut in small chunks
scallops, chunked
1 can clams with clam juice, or fresh clam bits
chunked fresh white fish...grouper, flounder, snapper, etc (optional)
bottled spring water
sea salt, fresh ground pepper, cajun seasoning, dash or three cayenne pepper
fresh cilantro, fresh parsley, paprika

In large fry pan, fry bacon, remove, set aside. Add butter to  bacon grease, saute finely chopped veggies 5-7 minutes till tender. Add additional butter if necessary to prevent sticking. Set all aside.

In jumbo dutch oven, make roux with butter and flour. Do not burn, stir constantly. When roux is medium brown (12 minutes) add chicken stock, veggies and bacon bits from above. Add clams and juice. Cover. Simmer on medium low thirty minutes, stir often. Add spring water as needed. Do not scald.

Add half and half, hash browns, spices, simmer 20 to 30 minutes, stir often, render fat from sides as necessary. Add picked crab, simmer 5-10 minutes. (add spring water as necessary if bisque thickens too much.)

Add fish if used, then scallops, then shrimp. Do not allow fish chunks to break down, lift lightly.Taste, add more spices to taste. Simmer 5-10 minutes more. Depending on personal taste, add fresh cilantro. DO NOT overcook your pricey fresh seafood here... SERVE.

Ladle to bowls, top with fresh parsley and paprika, additional cilantro on the side. Serve.

Ooooo Baby

[wingtime]

Gotta love a recipe that starts off with a 1/2 Lb of BACON!    

[bondobill]

Dang Gran that looks good. Gives me something to do while bird is cooking
The only thing I will probably add is a Crown Royal on the rocks.
Thanks
Bill

[John Jones]

Gotta love a recipe that starts off with a 1/2 Lb of BACON!    

Bacon is a spice, right?

[Mcdiver]

I think it should start with a full pound of bacon.

[gran398]

Sooo...

And tell the truth....did anyone actually try this for Thanksgiving....

That's okay...but if you did, you will be the talk of the next fam/friend gathering.

You may dazzle your grannie-in-law...and that could be a plus

[seabob4]

Scott,
Why, may I ask, do you need an appetizer before T-day dinner?  Crackers and cheese, that's fine.  But before dinner, you want to be, as is said in certain parts of the south...HONGRY!!!

Just sayin'...

[gran398]

Hey...lemme tell 'ya....betcha ""Baby Girl" woulda enjoyed more than crackers n' cheez...by golly, give that dog a REAL appetizer.

Just Sayin'....

 

[seabob4]

Hey...lemme tell 'ya....betcha ""Baby Girl" woulda enjoyed more than crackers n' cheez...by golly, give that dog a REAL appetizer.

Just Sayin'....

 

You know Scott, she had her plate...turkey, stuffing, mashed potatoes, some sugar snap peas, and gravy...Babygirl was happy...

[gran398]

Yep bro you told me....exactly why I mentioned it...aren't dogs great!

Saw the pics of Babygirl...what a sweetie!

My little Bichon Boo-Boo is a fine dog, my buddy.

And GF's  Golden Retriever, Ginger...she's the queen of the Octoberfest Reunion kennel. She and Boo-Boo are bestest chums.

And Fitz's Bulldog, Dizel...now he's good 'un...lotta love with that dog. Pit Bull that licks you to death. What a sweet dog!

The list I'm sure goes on and on. Dogs are great!

Woops...sorry to derail.

Woops...my post...can't derail.

Ain't Life Grand

[seabob4]

A new genre...derailing one's own post.  Metaphysical in nature, yet so intrinsically sublime...

Perhaps Rick might be so kind as to start a forum on, oh, such a commoner term..."De-railing"...or was that Desraeli, as in Desraeli Gears...Cream, I believe.

Or does cream rise to the top?

Hey, gotta have a little fun...  

[gran398]

In this dish, sometimes rather than cream, a bit of the bacon grease will rise to the top. If so, simply use a large spoon and render the grease from the sides of the pot.

This is also referred to as "Re-railing."

Hope that you all will try this tasty dish

[bondobill]

Scott
Was planning on trying your bisque this Thanksgiving at our house. Done Thanksgiving at home the last 5 years with my wife's side of the family. Mother in law passed away 2 weeks before Thanksgiving, plans changed. Had Thanksgiving at my brothers house with my side of family this year, didn't have to lift a finger, besides hoisting a few Crowns and carving the turkey.
Planning on trying your bisque recipe for Christmas day. Will be at home all day with nothing better to do to than cook and enjoy my family. :rendeer:

Thanks
Bill

[gran398]

Bill,

I was thinking that given your location, you guys may enjoy a bit of chunked halibut in this dish.

Keep us posted :santa:

Thanks,

Scott

[bondobill]

Scott
 I never thought of the halibut,thought about using some white meat king salmon, but the hali sounds better. Yea it's still on the menu for Christmas, looking forward to it. Only one problem, son in law is allergic to shrimp,always someone screwing up the program. So I quess I will put a batch aside w/o the shrimp just for him, what do you think.

Thanks
Bill