Cozy Up After Thanksgiving: Creamy Seafood Bisque

Tired of all those Thanksgiving leftovers? Same here. Don’t get me wrong — turkey and dressing are great, but by the time the week after rolls around, I’m craving something different. My trick? Freeze any leftover turkey for a jambalaya or gumbo later (trust me, your future self will thank you), and treat yourself to something creamy, cozy, and full of flavor.

That’s where this Seafood Bisque comes in. A Louisiana favorite, this dish is simple, one-pot, and absolutely delicious. It’s creamy, comforting, and just what you need on a chilly evening when you want something that feels special but doesn’t require hours in the kitchen.

I’ve always loved a good bisque — whether it’s crab and corn, shrimp, or a mix of seafood — and this version combines everything I enjoy about the dish: smooth, rich broth, tender seafood, and just the right touch of spice.

Creamy Seafood Bisque

Serves: 4–6

Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 celery stalk, finely chopped

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 3 cups seafood stock (or chicken stock in a pinch)

• 1 cup heavy cream

• ½ cup dry white wine (optional but adds depth)

• ½ lb shrimp, peeled and deveined

• ½ lb crab meat or scallops (or a mix of seafood)

• 1 tsp Cajun or Creole seasoning

• ½ tsp paprika

• Salt and pepper, to taste

• 2 tbsp tomato paste

• Optional: a few dashes of hot sauce for heat

• Chopped parsley or chives, for garnish

Instructions

1. In a large pot, melt the butter with olive oil over medium heat. Add onion, celery, and carrot. Cook for 5–7 minutes until softened. Stir in garlic and cook another minute.

2. Stir in flour and tomato paste, cooking for 1–2 minutes to remove the raw flour taste. Gradually whisk in the stock and wine (if using), stirring constantly to avoid lumps.

3. Bring to a gentle simmer for about 10 minutes. For a smoother bisque, use an immersion blender (or carefully transfer to a blender) to puree until velvety. Return to the pot.

4. Stir in the heavy cream, Cajun seasoning, paprika, salt, pepper, and hot sauce if desired. Simmer on low for 5 minutes.

5. Add shrimp, crab, and/or scallops to the pot. Cook gently until seafood is opaque and tender, about 5–7 minutes. Be careful not to overcook.

6. Ladle into bowls, garnish with fresh herbs, and serve with crusty bread for dipping.

• Make it heartier: Add corn or diced potatoes for extra texture.

• Seafood swap: Use whatever you have — shrimp, crab, crawfish, lobster, or even firm white fish.