Skip to main content

Crawfish Red Pepper Tomato Bisque Served with Artichoke Cream Cheese Galettes

I love this elegant ,easy recipe of crawfish bisque and was really craving it today. Served with beautiful artichoke cream cheese galettes  ( artichoke cream cheese pancakes) it is the perfect brunch or midnight meal both of which are popular in Nashville.

You can whip this up in advance and the galettes as well, just reheat them right before serving.
To make this bisque you will need:

4 cups vegetable stock
1 cup half and half
2 tbls red wine vinegar
1/4 cup tomato paste
10 to 12 ounces of roasted red peppers
1/4 cup flour
1/4  cup butter
1 tbls olive oil
1 medium onion chopped
3 cloves minced garlic
1 hefty tbls cajun seasoning
1 lb boiled crawfish tails
This is for four servings-

Saute the onion and garlic in olive oil about 10 minutes or until translucent and set aside. In a separate pot whisk butter and flour over medium heat until brown tinged. Add all the ingredients except half and half and red wine vinegar, turn down heat to let it simmer about 10 minutes.
After it has simmered, puree in a blender and return to the pot. Add half and half and red wine vinegar, stirring gently until well blended for about two minutes.
I garnish mine with some whole crawfish tails, cilantro and red pepper.

Served with these incredible galettes it is pure indulgence.


buzzardair said…
This looks so delicious. I cannot wait to try it.

Popular posts from this blog

Southern Bacon and Crawfish Cornbread Dressing

Imagine you are dining outside at Blake Shelton's house this Thanksgiving and deep frying some big turkeys. A crawfish dressing would probably be on the menu. Deep fried turkeys and outdoor dining on Thanksgiving day is very popular in the South. And while people don't wild catch crawfish like they did a century ago, crawfish are always popular on the menu. Here I have  paired it with bacon, corn, mirepoix,and jalapenos to give you a dressing with real local flavor. Here is what you need: 5 cups crumbled cornbread 1 1/2 lbs  boiled crawfish tails ( frozen is fine) 10 ounces bacon, cooked and coarsely crumbled 12 ounces yellow corn 1 1/2 cups chopped yellow onion 1/1/2 cups chopped celery 1/1/2 cups green red and orange bell pepper 1 jalapeno ( optional) 2 eggs beaten 2 cups chicken stock salt, thyme, and sage to taste. Fry your bacon until it is ready to crumble, remove from pan and set aside. Saute the mirepoix, (onions ,peppers and celery) corn and jalap

Antique Wardian Cases

When I moved into my present city apartment, a mere 680 square feet,  Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there. I adore wardian cases, terrariums and the like. They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from  around the globe. I thought I would share some pinned photos of various styles.. Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market. You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are always quite

How to Make a (tres chic) Fromage Blanc

 This lovely concoction is a  basic fresh white cheese , otherwise known as Fromage Blanc, made into a dessert cheese by adding a pear infused balsamic vinegar reduction and pairing it with fruit, chocolate and cajun spiced pecans. The fromage blanc is from an old New Orleans recipe a friend living on Lake Pontchartrain in Mandeville told me about several years ago. It is relatively simple to make from milk, no special equipment or ingredients are needed, yet it will definitely impress whomever you serve it to. Fromage Blanc can be made in a variety of textures. It can be made with low fat milk if you so desire, and it can be a dessert cheese like that above or a comfort food like the creamy herb cheese I made here. The preparation is so easy, here is how: You will need- 1 qt.milk, raw or store bought but make sure it is not ultra pasteurized (regular pasteurization is fine) 1 cup buttermilk 11/2 tbls. strained juice from fresh lemons or limes 1/2 tsp salt, I prefer pi