- 6 stalks celery including leaves
- 2 large onions (Texas 1015 sweet onions preferred)
- 1 Tablespoon minced garlic (the kind from the jar is easier)
- 6 cups white wine (I use Pinot Grigio but Chardonnay or even Cafe Zinfandel will do in a pinch)
- 2 6oz cans tomato paste
- 1 Tablespoon Tony Chachere's Creole seasoning
- 1 quart heavy cream
- 2 8oz package crab-flavored surimi
- 2 12oz packages crawfish tails
- 1 pound peeled tailed shrimp
- 12 cups vegetable broth (bouillon works fine)
- 1/4 cup dried parsley
- extra virgin olive oil
- 2 Tbsp corn starch
Before adding the seafood, we want to puree some of the vegetables and add the cream to make the bisque thicker and the trademark bisque color. Most of the vegetables will be at the top. Use a measuring cup to scoop out about half of the vegetables and broth and place in a mixing bowl. Leave about 1/4 to 1/2 the vegetables to give the bisque a thicker texture. Once you scoop out the vegetables from the stockpot, add the seafood and let it cook while you blend the vegetables.
Gently scoop the vegetables and broth into the blender. Be careful! It's hot. Add the cream and puree in the blender. While the blender is going, very carefully and slowly add the corn starch. Once pureed, return the now pink bisque colored blend to the stockpot and stir gently. Add the parsley, stir and simmer on low heat.
Serve with hot buttered sourdough toast. This bisque reheats beautifully and freezes well also. I made a double batch to inaugurate my new big stainless steel stockpot. Feel free to half the recipe if you like.