Creole Shrimp & Crab Bisque

I've finally perfected this soup! I wanted it thick and rich, but not ridiculously full of whipping cream and fat to get it that way. I think I have the right balance of thickness from flour and richness from half & half. I served this the other night as an entree, with a side salad and some homemade bread for sopping up the juices! Be sure not to let this boil once you have added the half & half, or the milk in the half &half will curdle. :(


Creole Shrimp & Crab Bisque

4 tablespoons butter
2 Tbsp. EVOO 1 small white onion, finely chopped 2 stalks celery, finely chopped 1 Tbsp minced garlic 1/3 cup all-purpose flour 4 cups chicken broth 1 teaspoon Creole seasoning
½ tsp. Old Bay seasoning
1 bay leaf
¼ tsp. Zatarain’s Liquid Crab & Shrimp Boil seasoning
1½ lb. medium raw shrimp, peeled and deveined**
½ lb. white lump crab meat, picked through for shells**
2 cups half & half
Garnish: Chopped parsley

**Any combination of shrimp, crab, lobster, crawfish, oysters, or bay scallops may be used in this dish.

In a large saucepan, melt butter and EVOO over medium heat. Add onion and celery; cook for 5 minutes, stirring occasionally. Add garlic, stir and cook 1 minute. Stir in flour, and cook for 2 minutes. Stir in chicken broth and add Creole seasoning, Old Bay seasoning, bay leaf, and Crab Boil liquid, simmer for 10 minutes, stirring occasionally, until thickened. Chop up a handful of shrimp, then add all shrimp to pot. Cook for 10 minutes, or until shrimp are pink, stirring occasionally.

Add half & half and crab meat, leave on medium-low heat until heated through, but do not boil. Add chopped parsley for garnish, if desired. Serve immediately.