Description
A smooth, creamy bisque with a kick of spice and plenty of shrimp and crab. Elegant and perfect for cold nights or dinner parties.
Ingredients
- 1/2 cup chopped onion 1/2 cup chopped celery 2 tablespoons butter
- 4 cups chicken broth 3 cups tomato juice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon worcestershire sauce
- 1 teaspoon seafood seasoning 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot pepper sauce 1/4 teaspoon cayenne pepper 1 bay leaf
- 1/2 cup uncooked small shell pasta or elbow macaroni
- 1 pound uncooked medium shrimp, peeled and deveined 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
Directions
- In a large saucepan, saute the onion and celery in butter until tender. Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- Discard bay leaf. Add pasta to the soup; cook, uncovered, until tender. Add shrimp and crab; simmer 5 minutes longer or until the shrimp turn pink.
