Homemade Crab and Shrimp Seafood Bisque

INGREDIENTS:

For the Bisque:

1 tablespoon olive oil (or butter)

1 medium onion (diced)

2 cloves garlic (minced)

1 medium carrot (finely diced)

1 stalk celery (finely diced)

1/4 cup all-purpose flour (for thickening)

1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)

4 cups seafood or chicken stock

1/2 cup heavy cream (or half-and-half for a lighter option)

1/2 pound lump crab meat (fresh or canned, picked over for shells)

1/2 pound shrimp (peeled, deveined, and chopped into bite-sized pieces)

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

1 teaspoon Old Bay seasoning (or seafood seasoning of choice)

Salt and pepper (to taste)

2 tablespoons fresh parsley (chopped, for garnish)

Optional Add-Ins:

1/4 cup dry white wine (for added depth of flavor)

1/2 cup cooked lobster meat (for extra luxury)

1 teaspoon Worcestershire sauce (for umami richness)

DIRECTIONS:

Step 1: Sauté the Vegetables

Heat the olive oil or butter in a large pot or Dutch oven over medium heat.

Add the diced onion, carrot, and celery, cooking until softened, about 5–7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Build the Base

Sprinkle the flour over the vegetables and stir to combine, cooking for 1–2 minutes to remove the raw flour taste.

Gradually whisk in the seafood or chicken stock, ensuring no lumps remain.

Add the diced tomatoes, smoked paprika, cayenne pepper (if using), Old Bay seasoning, and optional white wine. Stir well to combine.

Step 3: Simmer the Broth

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15–20 minutes , allowing the flavors to meld and the broth to thicken slightly …