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Alice’s Crawfish, Corn And Tomato Bisque

Alice’s Crawfish, Corn and Tomato Bisque

Alice’s Crawfish, Corn and Tomato Bisque

Alice’s Crawfish, Corn and Tomato Bisque

Alice’s Crawfish, Corn and Tomato Bisque
 
Alice’s Crawfish, Corn and Tomato Bisque
Recipe By:
Ingredients
  • 4 large jalapenos, seeded and diced
  • 4 T. sherry vinegar or sherry cooking wine
  • 1 T. sugar
  • 1 stick butter
  • 3 Vidalia onions, finely chopped
  • 8 c. fresh corn kernels or 2 bags of frozen corn kernels
  • 2 T. minced garlic
  • 8 c. chicken or seafood broth or stock
  • 10-12 plum tomatoes, coarsely chopped
  • 2 thinly sliced green onions.
  • 3 lbs. peeled crawfish tails or shrimp
  • Wondra Thickner (mixed with 1 c. of the juice)
  • Salt, red/black pepper
Instructions
  1. In a bowl, combine the jalapeno with the sherry and sugar. Stir until sugar dissolves.
  2. Melt butter in large, heavy saucepan.
  3. Add onion and cook until lightly browned, about 5 minutes.
  4. Add the corn, crawfish or shrimp, tomatoes and garlic and cook until seafood is almost cooked.
  5. Add the stock or broth, the jalapeno mixture and simmer until corn is tender and seafood done. This takes about 15 minutes.
  6. Season to taste.
  7. If you want a thicker bisque, take about 1-2 c. of the corn mixture and puree and then add back to the pot.
  8. If you do not puree any of the corn mixture, take about 1 c. of the liquid and mix with about 2-4 T. of the Wondra. Whisk until blended and add back to the main pot. This will thicken it up also. Taste for seasoning.
  9. Garnish with chopped green onions.
 

 

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