Crawfish and Asparagus Bisque

Ingredients

• 1 cup unsalted butter
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup red bell pepper, chopped
• 1 Tbs garlic, minced
• 1 cup flour
• 2 1/2 qts shellfish stock
• 2 bunches asparagus
• 1 Tbs thyme, fresh (1 1/2 tsp if dried)
• 1 bay leaf
• 1 Tbs Creole seasoning
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 cups heavy whipping cream
• 2 lbs fresh Louisiana crawfish tails
• 1/4 cup Italian parsley, chopped
• 1/2 cup green onion, sliced

Directions

1. Cut the asparagus 5 inches from the tip. Place the asparagus bottoms in a stockpot with the shellfish stock and bring to a boil.
2. Reduce the heat to a simmer.
3. Cut the remaining asparagus tops into ½ inch pieces. Set aside.
4. Melt the butter in a large stock pot over medium high heat. Add the onions and cook for 2 minutes.
5. Add the celery and bell peppers and cook for 2 more minutes.
6. Stir in the garlic and cook for one minute more.
7. Incorporate the flour while stirring to make a white roux. Cook for 2 minutes.
8. Slowly add in the shellfish and asparagus stock while whisking.
9. Add the thyme, bay leaf, Creole seasoning, salt and both types pepper and bring to a boil.
10. Reduce the heat and simmer for 20 minutes.
11. Add the asparagus tips, cream, and crawfish tails and simmer for 5 minutes longer.
12. Taste for seasoning. Garnish with parsley and green onions when serving.