LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Alice’s Crawfish, Corn and Tomato Bisque
| Alice’s Crawfish, Corn and Tomato Bisque | Print |
Recipe By: Alice Morrow
Alice’s Crawfish, Corn and Tomato Bisque
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
- In a bowl, combine the jalapeno with the sherry and sugar. Stir until sugar dissolves.
- Melt butter in large, heavy saucepan.
- Add onion and cook until lightly browned, about 5 minutes.
- Add the corn, crawfish or shrimp, tomatoes and garlic and cook until seafood is almost cooked.
- Add the stock or broth, the jalapeno mixture and simmer until corn is tender and seafood done. This takes about 15 minutes.
- Season to taste.
- If you want a thicker bisque, take about 1-2 c. of the corn mixture and puree and then add back to the pot.
- 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.
- Garnish with chopped green onions.
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