New Orleans Shrimp Bisque

How to make New Orleans Shrimp Bisque Recipe

For the Roux:
5 tablespoons Bacon drippings or butter
1 cup All-purpose flour

For the Bisque:
2 tablespoons Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Green onions, white parts only, thinly sliced
3 tablespoons Green onions, green tops, thinly sliced
2 1/2 tablespoons Celery, 1/4 inch (.6 cm) dice
2 tablespoons Parsley, finely minced
1 tablespoon Garlic, minced
1 tablespoon Salt
1/4 teaspoon Black pepper
1/2 teaspoon Cayenne
2 Bay leaves, broken in half
1 teaspoon Thyme (dried)
1/2 teaspoon Dry mustard
1/2 teaspoon Basil leaves (dried)
4 Whole cloves
1 cup Shrimp, peeled, chopped
2 cups Seafood stock or clam juice
1 cup Shrimp, peeled, whole

Method:
Heat the bacon fat over low heat and gradually add the flour. Cook to a medium brown roux.

In a separate pan, melt the butter and slowly brown the onion and white parts of the green onions, about 15 minutes. The onions must be cooked before the roux is finished.

Add the cooked onions as soon as the roux obtains the desired color (color of rich peanut butter), then add the green onion tops, celery, parsley, garlic, and seasonings and herbs; mix thoroughly, cook 3 minutes.

Add the chopped shrimp. Gradually add the stock, stirring constantly to keep smooth. Bring the bisque to a boil, lower the heat, and simmer 30 minutes or more.

Add the whole shrimp and simmer 1 minute more.

Serve over boiled rice.

Chef Tips:
The basic reason for making a dark roux is for the distinctive taste and texture it lends to food.This roux taste and texture is characteristic of many dishes that Louisiana Cajuns make. Cooked roux is called "Cajun napalm"; it is extremely hot and sticks to your skin be very careful to avoid splashing.