Recipe Database
Seafood Bisque
Seafood Bisque
12 cups water
5 whole bay leaves
2 tbs whole thyme leaves
2 tbs granulated garlic
1/4 tsp ground red pepper
1/4 tsp white pepper
1/4 lb unsalted butter
12 cups heavy cream
1 tbs seafood base
1 tsp chicken base
1 lb all-purpose flour
1 lb unsalted butter
1/2 cup paprika
1 cup cooking sherry
2 lbs pud shrimp 60/70 count
1 lb blue crab
1 lb crawfish tail meat

Bring first 7 ingredients to a rolling boil, then add Heavy cream, seafood base and chicken base. Bring back to a boil. Make your roux by combining 1 cup of all-purpose flour to 1/4 pound of unsalted butter. Roux should be creamy not stiff. Add roux to the boiling mixture and stir until thickened adding paprika, chooking sherry, shrimp, blue crab and crawfish tail meat.

Performed at Macy's Lennox Mall by Owner Dan Dickerson and Chef Charles Powell from Latitude 31 Restaurant on Jekyl Island.