I don’t get the chance to cook too many seafood dishes because I’m practically the only one in my household who actually eats seafood these days. I decided this weekend to cook something from Paula Deen that I found in one of her magazines, JUST FOR ME! It was actually pretty easy, all things considered, and very tasty.
Creole Shrimp and Lobster Bisque
Ingredients
- 2 cups half and half
- 1 teaspoon Paula Deen’s Creole Blend Seasoning
- 1/2 lb steamed medium size peeled, deveined, steamed and chopped fresh shrimp
- 3 cups chicken broth
- 1/3 cup all purpose flour
- 2 cloves minced garlic
- 2 stalks finely chopped celery
- 1 small finely chopped white onion
- 4 tablespoons butter
- 2 steamed fresh lobster tails
Directions
Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.
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