Crawfish Bisque

• 6 tablespoons (3 oz.) salted butter
• 6 tablespoons all-purpose flour
• 1 medium-size yellow onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 2 garlic cloves
• 1 medium tomato, diced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 cups seafood stock
• 4 fresh thyme sprigs
• 2 bay leaves
• 1/2 cup dry sherry cooking wine, divided
• 1 pound frozen peeled crawfish tails, thawed and divided
• 1/2 cup heavy whipping cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce
• 2 tablespoons chopped chives

1. Melt butter in a saucepan over medium. Whisk in flour until combined. Reduce heat to medium-low, and cook, stirring constantly, until roux is pale brown, about 10 minutes. Add onion, bell pepper, celery, garlic, tomato, salt, black pepper, and cayenne pepper, and cook, stirring occasionally, 5 minutes. Increase heat to medium-high. Whisk in stock, thyme, bay leaves, and 1/4 cup cooking wine, and cook 10 minutes. Add half of crawfish, and cook 2 minutes.
2. Transfer mixture to a blender, and process until smooth, 30 seconds. Return to pan, and place over medium-low. Stir in cream, lemon juice, hot sauce, and remaining crawfish and 1/4 cup cooking wine. Bring to a low simmer, and cook until heated, about 5 minutes. Spoon into six bowls, and top with chives.

butter, allpurpose, yellow onion, red bell pepper, celery stalks, garlic, tomato, kosher salt, black pepper, cayenne pepper, seafood stock, thyme, bay leaves, cooking wine, crawfish tails, heavy whipping cream, lemon juice, hot sauce, chives

Taken from www.myrecipes.com/recipe/crawfish-bisque (may not work)