Crawfish Or Shrimp Bisque - cooking recipe

Ingredients

1 lb crawfish (peeled and de-veined) or 1 lb shrimp (peeled and de-veined)
4 cups fish stock
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons paprika
1 onion, finely chopped
3 tablespoons all-purpose flour
1 red bell pepper, finely chopped
2 -3 celery ribs, finely chopped
1 sprig fresh thyme
1 garlic clove, minced
2 bay leaves
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
salt and pepper
snipped chives

Preparation

Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
Pour on the fish stock gradually, stirring until well blended.
Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
Add the crawfish (or shrimp) and cook for about 5 minutes.
Season with salt and pepper to taste.
Serve over rice topped with snipped chives.