BATON ROUGE, La. (WAFB) - Bisques are French in origin, and the name comes from the Bay of Biscay, which is located along the western coast of France. Although many of these soups have shellfish, it is not uncommon to incorporate vegetables, such as mushrooms, squashes, tomatoes, and like this recipe, artichokes.
Prep Time: 1 hour
Yields: 10 to 12 servings
2 cups canned artichoke hearts, puréed
1 pound claw crabmeat
1 pound (21–25 count) shrimp, peeled, deveined and divided
½ pound butter
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
½ cup diced yellow bell peppers
¼ cup minced garlic
½ cup diced andouille sausage
1 cup diced mushrooms
1 cup flour
2 quarts seafood stock
2 ounces sherry
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and white pepper to taste
granulated garlic to taste
In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, and minced garlic then sauté 3–5 minutes or until vegetables are wilted, stirring often.
Add andouille and mushrooms, then sauté 3–5 additional minutes, stirring constantly. Add half of shrimp and cook until pink and curled.
Whisk in flour, stirring constantly until a white roux is achieved. Do not brown.
Add stock, one ladle at a time, whisking constantly to incorporate. Pour in sherry and heavy whipping cream. Bring mixture to a boil then reduce heat and simmer 10–15 minutes, stirring occasionally.
Add remaining shrimp, artichoke purée, crabmeat, green onions, and parsley. Cook an additional 7–10 minutes or until shrimp are done, stirring gently.
Season to taste using salt, pepper, and granulated garlic then serve hot.