Crawfish Bisque

• 1/2 pound Crawfish, precooked
• 1 - 6.5 ounce can Crab meat
• 1/4 cup butter
• 1 large onion, diced
• 1/4 cup water
• 1/2 cup dry white cooking wine
• 2 cans chicken broth
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon Cayenne pepper
• 1/2 tablespoon Cajun seasoning (I use Joe's Stuff)
• 1/ cup uncooked white rice (not Minute style)
• 1 can diced tomatoes
• 1 cup heavy cream
• 2 tablespoons brandy
• 1 tablespoon chopped parsley

For the crab meat, I suggest buying Miller's Select Special White Crab meat (6.5 oz. can). It's high quality, with NO trace of shell. Yeah, it's around $6, but worth it. Available at most supermarkets that have a fish counter.

Also, if crawfish isn't your cup of tea, shrimp works well in its place. Cut into 1/4" or smaller chunks. Use precooked, or saute uncooked pieces in a little butter until just pink.

Sometime during the day:

Drain the Crab meat and the Crawfish, reserving the liquid.

Melt butter over medium heat in a 4-quart pot pot or Dutch oven. Add chopped onion and saute until tender and transparent (5 minutes or so.) Add the chicken broth, water, wine, bay leaf, salt, Cayenne pepper and Cajun seasoning. When this comes to a simmer, add the rice and the reserved liquid from the seafood. Reduce the heat, and simmer over low heat for 15 minutes or until rice is tender.

Remove from heat and add the diced tomato and its liquid. Add around 1/3 of the Crab meat, stir, and let cool.

Discard the Bay leaf. When cool enough to handle safely, ladle into a blender (in batches) and puree the mixture until smooth. Pour into a large bowl, and continue until all the mixture has been blended.

Refrigerate if you're not going to serve until later.

1/2 hour before serving:

Over low heat, bring the blended mixture to a very light simmer. Add the remaining Crab meat and the Crawfish. Stir in the cream, parsley and brandy. Heat, but do not bring to a boil.

This makes around 8 cups of Bisque.