Crawfish Or Shrimp Bisque

• 1 lb crawfish (peeled and de-veined) or 1 lb shrimp (peeled and de-veined)
• 4 cups fish stock
• 3 tablespoons butter or 3 tablespoons margarine
• 2 teaspoons paprika
• 1 onion, finely chopped
• 3 tablespoons all-purpose flour
• 1 red bell pepper, finely chopped
• 2 -3 celery ribs, finely chopped
• 1 sprig fresh thyme
• 1 garlic clove, minced
• 2 bay leaves
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• salt and pepper
• snipped chives

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. Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
3. Pour on the fish stock gradually, stirring until well blended.
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. Add the crawfish (or shrimp) and cook for about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve over rice topped with snipped chives.

crawfish, fish stock, butter, paprika, onion, allpurpose, red bell pepper, celery, thyme, garlic, bay leaves, mustard, cayenne pepper, salt, chives

Taken from www.food.com/recipe/crawfish-or-shrimp-bisque-515464 (may not work)