Crab Bisque
Sautéing the shells — be they crab, shrimp, or crawfish — is the true secret to a good rich bisque and the key to its signature nutty flavor. The farther west you go in Louisiana, the less cream and the more rice you’ll find in the bisque.Adapted from My New Orleans: The Cookbook by John Besh.Click here to see A Big Easy Dinner Menu.
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