This easy Seafood Bisque is loaded with 3 types of seafood! Ready in just 20 minutes, it’s full of flavor. Easy enough for a weeknight meal but impressive enough for all your special occasions.
Crab and Shrimp Seafood Bisque
If you are looking for a super impressive yet easy-to-make dinner idea, this seafood bisque recipe is just the thing! It’s rich, creamy, and full of flavor thanks to 3 kinds of seafood.
It may sound hard to make but it couldn’t be easier. In fact, it’s so easy that you could make it any night of the week!
What I love most about this recipe is that you can really customize it to your specific needs. I’ve turned this into a straight-up shrimp bisque recipe, and I’ve also made crab and shrimp seafood bisque. If you’ve got a thing for lobster, use that instead — or whip up a totally seafood-packed soup and use all of the above! Fish and scallops are also great choices.
No matter what type of bisque you decide to make, the results are sure to be creamy and flavorful as can be. The next time you’re looking for a warm and comforting meal at home, reach for this bisque recipe!
Why You’ll Love This Bisque Recipe
- Easy to make
- Packed with flavor
- Hearty and satisfying
- Freezer-friendly
- Leftovers taste great at lunch
Key Ingredients to Make This Seafood Bisque Recipe
- SEAFOOD – Remember that you can use lobster, shrimp, scallops, crab, or any firm fish.
- BUTTER – You’ll need 1 cup of butter for this dish.
- ONION AND GARLIC – Sautéed in butter, onion, and garlic add a lot of savory flavor to the base of your bisque recipe.
- TOMATO PASTE – For even more added flavor and a touch of color.
- FLOUR – Helps to thicken the soup a bit. You can also use a gluten-free blend at a 1:1 ratio.
- HEAVY CREAM – I didn’t say this soup was healthy…it’s rich and decadent. I don’t recommend substituting for fat-free cream in this instance. Sorry!
- WHOLE MILK – Again, no substitutes.
- SEASONING MIXES – I use both Cajun and Old Bay seasoning blends.
- GREEN ONION – As a garnish.
Instructions to Make Seafood Bisque
PREPARING THE BASE: Start by melting butter in a large pot or Dutch oven. Sauté the onions and garlic until the onions start to soften. Whisk in the flour, tomato paste, Cajun seasoning, and Old Bay seasoning. Slowly stir in the cream and milk.
SEAFOOD: Once the soup begins to boil, stir in the seafood. Reduce the heat to a simmer and cook for 10 minutes.
Garnish your seafood bisque recipe with chopped green onions and serve it while it’s hot!
FAQ
Most people think of any creamy soup when they hear the word bisque, but it really refers to seafood soup. It originated in France in the region of Brittany, which is known for its seafood. The word “bisque” comes from the Bay of Biscay, also in Brittany, and it was first seen in the 17th century. It was once made with crab and shrimp shells, but today it features a host of other ingredients.
Store your shrimp bisque recipe in an airtight container in the fridge. It will keep for up to 4 days. Make sure to reheat gently on the stove to prevent curdling.
Yes, crab and shrimp seafood bisque freezes wonderfully. Allow it to cool completely, then store it in an airtight container in the freezer where it will last for up to 4 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat it gently on the stove to prevent curdling.
Make it a meal and serve your seafood bisque with a simple side salad, crusty bread, and a glass of white wine.
I use flour to thicken my crab and shrimp seafood bisque, but other recipes use rice. Some opt to strain the rice out of the soup once it’s done cooking, while others purée it. I find that flour does an excellent job on its own, which is why I don’t use any rice!
More Soup Recipes To Try
- Slow Cooker Chicken, Sausage, and Shrimp Gumbo
- Easy Shrimp Ramen Soup
- Creamy Taco Soup
- Tuscan Bean Soup
- Minestrone Soup
Thanks for reading! Let me know what you think about this bisque recipe in the comments below!
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Seafood Bisque
Ingredients
- 1 cup (226g) butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup (65g) all purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons cajun seasoning
- 1 teaspoon Old Bay seasoning
- 1 quart (945ml) heavy cream
- 1 quart (945ml) whole milk
- 1½ pounds (680g) raw seafood of choice
Instructions
- In a large pot or dutch oven melt the butter. Sautee the onion and garlic until the onion starts to soften. Whisk in the flour, tomato paste, cajun seasoning, and Old Bay seasoning. Slowly whisk in the cream and milk.
- Bring the soup to a boil and stir in the seafood. Reduce heat to a simmer and cook for 10 minutes.
Notes
- Use any seafood you choose. I used lump crab, bay scallops, and medium shrimp 1/2 pound each in this recipe. You can also use lobster or any firm fish. If your seafood is NOT raw add it towards the end of cook time just to heat it through. Don’t overcook the seafood or it will be tough.
- STORAGE: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stove to prevent curdling.
- FREEZER FRIENDLY: freeze completely cooled soup in a freezer container for up to 4 months. Thaw in the refrigerator and reheat gently on the stove to prevent curdling.
- WHAT TO SERVE: Serve with a side salad, crusty bread, and white wine.
I just made this receipe, it was easy and it is delicious.
Thank you so much! SO glad you enjoyed it!
My neighbor has a package of frozen seafood Medley we want to use. The seafood is already cooked. I think it would be yummy in your Bisque base. Have you ever tried it?
I haven’t tried that specifically but it should work just fine. Just thaw and drain the seafood and stir in at the very end to warm it. No need to cook it since it’s already cooked. Hope you enjoy!!
We will try it! Thank you!
I am not able to have the fat dairy products, heavy cream or whole milk. I do however substitute evaporated milk for the cream. Have you ever tried this substitute to see how it works?
I haven’t tried this substitute so I can’t say for sure how it works. However, I don’t think it would hurt to try!
Would you please add me to your regular recipe mailing list
Thank you
Don
Donwoo1936@gmail.com
Hi Don! If you go to my homepage and scroll down a little bit you will find a big subscribe box. There you can sign up for weekly emails or daily. Hope that helps!
This is an amazing recipe, so rich and delicious, I was concerned about the spices, but it blended beautiful I’m not much for very spicey foods. Not hot at all and didn’t bother my stomach, this is a keeper thank you!
Thank you so much! I am so glad you enjoyed the bisque!
The recipe looks lovely, simple and sinfully rich! I wish to make a day ahead of serving. I assume I can make the bisque and just leave out the shellfish until the following day when I reheat before serving… would that work?
Yes, that would work great!! Hope you like it!
Excellent recipe! I’d like to thin it out a bit before I freeze the leftovers-any suggestions?
You could thin it with a little extra milk. And so glad you liked it!!
Pls suggest a substitution for Cajun seasoning
Thank you
A recipe for cajun seasoning: 4 TBSP paprika; 1 TBSP onion powder; 2 teaspoons dried basil; 2 teaspoons cayenne pepper (can adjust to your needs); 2 teaspoons garlic powder; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 2 teaspoons salt; 1 teaspoon pepper. Combine all ingredients in a small jar and cover with a lid. Shake well to combine. Use in any recipe calling for cajun seasoning.
If you don’t like cajun seasoning I don’t know what you could use instead because it is what gives the soup its flavor. If there are certain seasonings in the cajun seasoning recipe above you don’t like you can omit them.
Can you tell me if this bisque is spicy? My husband does not like any kind of heat. Thanks in advance for your response.
No it is not very spicy. My kids don’t like a lot of heat and they eat it with no problem. Hope you enjoy!
.5 on a scale 1-10. Just opinion tho.. really yummy
Old bay seasoning is very hard to find is there a subsitude I could use ?
Sure! My suggestion is to make your own old bay seasoning mix. I don’t have one on my site but you could try this Old Bay Seasoning from The Pioneer Woman. Let me know how it turns out!
Have made this twice now and we love it. It will definitely be “recipe rotation” in our house. Very tasty and comes together quick.
Thank you very much!! I am so glad you enjoy it as much as we do!
So yummy! Made a double-batch and froze some for later!
Thank you so much!
This dish is full of so much flavor! It will be a recipe that we make again!
Thank you very much!
This was a hit with the whole family! We love seafood so this bisque was perfect! Thank you!
So glad you liked it!
We loved this! So flavorful and creamy, I’ll be making it again!
Thank you very much!
Hi Malinda, is it ok to us almond milk
I can’t say for sure as I haven’t tried it with almond milk. Let me know how it turns out if you try it!
Do you put the seafood in raw or already cooked?
The seafood goes into the soup raw and is simmered.
What is old bay seasoning?
It is a blend of several different herbs and spices and used to season seafood dishes.