I always love sharing #Holidays with you. I wanted to let you know October 19 National Seafood Bisque Day #SeafoodBisqueDay. This is one Holiday I will pass on because I don’t care for most Seafood. As for Charlie he hasn’t had the opportunity to try a lot of Seafood but has been asking to try Lobster and Crab.
Seafood Bisque is one meal David will have to take Charlie to go get. David loves Seafood. I was thinking for something different for dinner this evening we might make Seafood Bisque but first I need to find out who likes Seafood Bisque encase David and Charlie don’t so we have someone to give the dish to. Would you want Seafood Bisque for dinner this evening?
David and Charlie wanted to remind you to celebrate National Seafood Bisque Day which is the perfect time to celebrate this Soup that brings the flavors of the sea to your bowl. Whether it’s lobster, crab, shrimp, or a medley of shellfish, seafood bisque is a luxurious soup that warms the soul and delights the palate.
Here are a few fun ways to honor #SeafoodBisqueDay:
- Make your own Seafood Bisque: Try a classic lobster bisque or experiment with shrimp and crab. Add a splash of sherry or cream for extra indulgence.
- Host a bisque tasting party: Invite friends to bring their own versions of Seafood Bisque and vote on the best one.
- Share your bisque moments: Share your creations or restaurant finds with the hashtag #SeafoodBisqueDay.
- Visit a seafood restaurant: Many places offer seasonal specials—perfect excuse for a cozy dinner out.
Here’s a rich and indulgent recipe for Seafood Bisque that brings together shrimp, crab, and crawfish in a creamy, flavorful broth. Perfect for impressing guests or treating yourself to a cozy night in
Simple Seafood Bisque Recipe
Ingredients
- 2 cups salted butter
- 6 green onions, chopped
- ½ cup all-purpose flour
- 1 lb crawfish meat (or substitute with crab)
- 1½ lbs raw shrimp, peeled and deveined
- ½ lb crab meat
- 4 cups heavy cream
- 4 cups half-and-half
- 1 (14.75 oz) can creamed corn
- 1½ tsp Creole seasoning
- 1 tsp Old Bay seasoning
- 1 tsp kosher salt
- 2 tsp freshly cracked black pepper
- 1 tsp cayenne pepper
- ¼ cup fresh chives, chopped
- Crusty bread (optional, for serving)
Instructions
- Sauté aromatics: Melt butter in a large pot over medium heat. Add green onions and cook until tender (about 3 minutes).
- Make the roux: Stir in flour until fully incorporated.
- Add seafood and liquids: Stir in crawfish, shrimp, crab, cream, half-and-half, creamed corn, and seasonings.
- Simmer: Bring to a simmer over medium-high heat, then reduce to medium-low. Cook for about 40 minutes, stirring frequently, until thickened and flavors meld.
- Serve: Ladle into bowls, garnish with chives, and serve with crusty bread.
Would you like a version with lobster or a lighter twist using milk instead of cream? If so leave me a comment with what you’re looking for and I will get to work on it.
Thank you,
Glenda, Charlie and David Cates
