Instructions
Step 1: Melt butter in a large pot over medium heat and sauté the diced onion until softened, about 5 minutes.
Step 2: Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
Step 3: Pour in the stock and bay leaves, bringing the mixture to a gentle simmer.
Step 4: Stir in the Cajun seasoning, smoked paprika, and cayenne pepper, allowing flavors to meld for 2 minutes.
Step 5: Add the shrimp and cook for 3-4 minutes until they just begin to turn pink.
Step 6: Gently fold in the crab meat and heavy cream, stirring until well combined.
Step 7: Simmer for another 2-3 minutes until the shrimp is fully cooked and the bisque is heated through.
Step 8: Remove from heat, squeeze in lemon juice, and taste for seasoning. Adjust salt and pepper as needed.
Step 9: Remove the bay leaves and ladle into bowls.
Step 10: Garnish generously with fresh chives and serve hot.
Storage and Reheating Tips
Store leftover bisque in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen slightly as it sits, making it perfect for meal prep.
To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or stock if the bisque has thickened too much.
Avoid boiling when reheating, as high heat can cause the cream to separate. Slow and steady is the way to go for the best texture.
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