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Guy Stuff – Cajun Shrimp & Crab Bisque

by Bryan Glynn, February 8, 2013
  • Cigar And Pipes Smokin' Deals

Untitled-1Guy Stuff – Cajun Shrimp & Crab Bisque

This time I have a bowl of spicy goodness (optional to make it smooth and creamy, see the video) cajun shrimp & crab bisque! This is a beautiful, creamy, silky smooth thick bisque with rich and zesty flavors combined with the tender sweet crab. You have to LOVE spice, but it’s easy to make this tame as I show. You can save some money by just using shrimp, or go more traditional and just use lump crab – it’s all up to you! This makes a big pot, just 1/2 everything to make it for 2-4 people.

Ingredients needed:
Lump crab
Claw crab
Small cleaned shrimp
Crawfish boil seasoning or liquid
White onion
Green onion
Heavy Cream
Fish Stock or flavor boost
Olive oil
Sweet corn

  • pittjitsu

    Looks Delicious. The only thing I don’t agree with is your use of pre cooked shrimp. I think you loose out on flavor if you don’t cook them yourself. Also, there are lots of flavor in the shells so I boil those shells in some flavored water to make a shrimp stock to add to my chowders and I think it intensifies the overall flavor more than using pre cooked.

    • If this dish wasn’t FILLED with spice I would agree with you (and I use raw in upcoming vids) – but no, you don’t lose out on anything here.

  • Limwell

    How much garlic did you add?

  • kprichardson7

    I don’t think there is one dish you have done so far that I haven’t drooled over ha. For some reason I always see these vids when I’m starving. Keep these up, I have already made a couple of your recipes so far, and both winners.

    • Awesome that’s what I like to hear 🙂 I have a few more done and waiting in que – some really good stuff is coming too!

  • jimmycoyote

    Hay Bryan, what type pans are you using. they look really tough. (being able to use metal utensils on non stick surface). thanks,

    • I have no idea, I have never paid attention to the brands, it doesn’t matter. Yes they are very sturdy an high quality – not cheap but I’ve learned over the years it costs less to pay high the first time. I’m still not rough with them but if simply use common sense there’s no problem.

  • neocigaro

    Lol when I was watching the video I could smell food, ps someone was cooking in the kitchen. Looks very good.

  • MaxDuo

    You always make me want to eat seafood more, Bryan. I’m going to make this in the next few days to eat for a week or so. Depending on cost, it might have to be my “splurge” for the next 2-3 weeks or whatever, depending on what the ingredients cost me. 🙂

  • MaxDuo

    Wow. So I’m making this tonight, omitting the crab for money reasons. Maybe it is due to FL or something happened to prices, but that can of crab lump meat you have there cost TWICE as much at my Walmart in NC. Geez.

    Can’t wait til dinner though. 🙂

    • pittjitsu

      I don’t know why but in the last two weeks crab and Lobster has gone up 40% here in New York City. Even Chinatown, which is just flooded with fish mongers, has seen a huge increase in the price of shell fish.

  • Kevin Johnson

    This has been on my list for quite a while. I finally made it tonight. I halved the recipe since my family refuses to eat seafood. It still made quite a bit. This recipe is very forgiving. I didn’t really measure anything and it couldn’t have turned out better. I used about 2 1/2 tablespoons of liquid crab boil instead of the dry ingredients. It contains hot pepper extract and can be pretty spicy. Mine had a good kick but wasn’t overpowering.

    Thanks Bryan!

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