Crawfish or Shrimp Bisque

• crawfish (peeled and de-veined) or shrimp (peeled and de-veined)↗1 lb
• fish stock↗4 cups
• butter or margarine↗3 tablespoons
• paprika↗2 teaspoons
• onion↗1

  finely chopped

• all-purpose flour↗3 tablespoons
• red bell pepper↗1

  finely chopped

• celery ribs↗2 -3

  finely chopped

• sprig fresh thyme↗1
• garlic clove↗1

  minced

• bay leaves↗2
• dry mustard1⁄4 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• salt and pepper
• snipped chives

Step-by-step instructions

1. 1

   Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.

2. 2

   Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.

3. 3

   Pour on the fish stock gradually, stirring until well blended.

4. 4

   Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.

5. 5

   Add the crawfish (or shrimp) and cook for about 5 minutes.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve over rice topped with snipped chives.