Welcome to a culinary journey through the heart of New Orleans cuisine with our Seafood & Artichoke Bisque, a dish that embodies the soulful blend of flavors and traditions New Orleans is celebrated for. This bisque, a creamy and luxurious soup, is steeped in the rich culinary heritage of the region, showcasing the finest local seafood and the distinctive taste of artichokes. The recipe begins with a base of aromatic vegetables, slowly cooked to release their sweet essence, setting the stage for the succulent seafood that is the star of this dish. Fresh shrimp, crabmeat, and oysters are carefully selected for their freshness and quality, ensuring each spoonful is a testament to the bounty of the Gulf waters.
The magic of this bisque lies in the delicate balance of flavors and textures. Artichokes, with their earthy and slightly nutty taste, add a unique dimension that complements the seafood exquisitely. A blend of Creole spices, a hallmark of New Orleans cooking, infuses the bisque with warmth and a hint of mystery, while a splash of sherry adds a note of sophistication. The bisque is finished with a swirl of heavy cream, creating a velvety smoothness that envelops the palate. This Seafood & Artichoke Bisque is more than just a dish; it's a celebration of New Orleans' vibrant culinary scene, a harmonious symphony of flavors that brings the spirit of the Big Easy to your table. Enjoy this rich, comforting soup as a starter or a main course, and let it transport you to the bustling streets and serene bayous of New Orleans.
Watch Harriet Make This Recipe on WWL with Malik Mingo: https://www.wwltv.com/video/entertainment/television/programs/great-day-louisiana/chef-harriet-robin-shares-some-fun-new-dishes-you-can-add-to-your-thanksgiving-menu/289-ae5a28be-8ead-48da-b7f0-2dfeee0b4308
Combine artichoke, chicken stock, green onions, salt, Joe’s Stuff, dehydrated garlic, and thyme in a large pot. Bring to a boil and reduce to a simmer for about 12 min.
Combine butter and flour making a blonde roux and add to a simmering pot. Stir in heavy cream and simmer for 10 min.
Add shrimp and crab and simmer for 5 or more minutes. Serve with freshly sliced green onions and parsley for garnish.
The chicken stock can be substituted by liquid drained from shrimp or liquid from artichokes.
Makes 8-10 Servings
