CRAWFISH OR SHRIMP BISQUE

Steps:

• 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.