Thread: Crappie Bisque

Crappie Bisque

I've used this recipe for shrimp bisque for a couple of years. A couple of days ago I substituted crappie meat for the shrimp, and it came out awesome!

Ingredients:

1/4 cup (1/2 stick) butter
1 pound crappie meat (You can add more meat for a heavier soup)
4 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Shrimp Soup
4 soup can fulls of half and half - 1 quart + needed (For really rich soup you can sub 2 soup can fulls of cream and 2 soup cans full of 1/2 and 1/2 . *Warning* this adds 500 extra calories, but it’s amazing)
2 tbsp Old Bay Seasoning
1 tbsp Garlic Powder (or to taste…I like more)
1 tbsp Onion Powder(or to taste…I like more)
1 tbsp Black Pepper(or to taste…I like more)


Optional:
Hot Sauce (I like to add just a bit for a little kick)


In a pan melt the ½ stick of butter and add the crappie meat. Cook crappie meat in butter until flaky and white throughout. Chop crappie meat into small pieces with spatula. In a separate soup pan, add in all other ingredients. Add chopped crappie meat into the soup pan, butter and all. Bring soup to a bubbling simmer, stirring often as the bisque will stick to the soup pan if not stirred. Serve hot with your favorite condiments…oyster crackers, croutons, saltines ….etc or as is. It’s good both ways.

I made some shrimp bisgue years ago. It was a little too spicy for the boys at work. It was funny watching them try to eat it. I grew up on the Gulf Coast foods have a Cajun influence down there.