Spicy Seafood Bisque

A Spicy seafood dish sometimes come to mind when you’ve been shopping around for something special in the line of soups, stews, Chowders, Gumbos or Bisques.

I think there comes a time in every cook or chefs life to just break away from the ordinary and stir up something “else” for a change.

So I thought that a Spicy seafooddish would do the trick in this case and this is what I came up with and I must say – if you love spices and chillis – this is just what you need to “spice” up your evening.

Spicy Bisqu


1can diced tomatoes, undrained - about 14.5 ounce

1can crabmeat - drained, flaked and cartilage removed - about 6 ounce

1 bay leaf

1 pound uncooked medium shrimp, cleaned

1 tablespoon Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon seafood seasoning

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup uncooked pasta or elbow macaroni

1/2 teaspoon garlic powder

1/2 teaspoon hot pepper sauce

1/4 teaspoon cayenne pepper

2 tablespoons butter

3 cups tomato juice

4 cups chicken stock


In a large saucepan, sauté the onion and celery in butter until it is nice and tender.

Add the chicken stock, 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 it for another 5 minutes longer or until the shrimp turn pink.

To enjoy this Bisque with rice, it is sometimes necessary to “flavour” the rice with a small “idea” of spice in the rice…

…sorry about this one folks… the Spicy Seafood nature of this Bisque is such that I don’t recommend any wine or alcohol with this dish.

…although a chilled appletizer or 100% pure grape juice will compliment your effort with this Bisque very well…


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