Creamy Crawfish Bisque

Butter Flour Onion Green Pepper Garlic Tomato Paste Fish Stock  Sherry Crawfish tails Cajun seasoning Tarragon Cream

Heat the butter and flour over medium heat to make a light brown roux (stir constantly)

Add the onion, garlic and green pepper and cook for about 2-3 minutes.

Stir in the tomato paste and sherry.

Cook for 1-2 minutes, stirring constantly so it doesn't burn.

Add seasonings and slowly stir in the broth, stirring while pouring it in.

Use a stick blender to blend it.

Stir in the crawfish tails and cream - simmer for 5 minutes.

Garnish with crawfish tails and green onions

Full recipe