Shortcut Crawfish Corn Bisque
Bisque is a soup. A fairly thick, generally smooth and creamy soup, made from seafood, though often fully pureed to intensify the flavors, leaving no recognized ingredients behind, except perhaps of a garnish. Seafood is precious, even down here on the Gulf Coast where it is abundant, so I prefer not to puree all of it, but rather to use a fairly rough puree to add body to the soup, but also keep some pieces whole, along with the trinity (onion, bell pepper and celery) for texture and appearance.
For a classic Cajun-style Louisiana crawfish bisque, you would first have a big crawfish boil, then pick enough meat from those freshly boiled crawfish, reserving the crawfish shells and claws to prepare a simple stock. The bodies would be cleaned well and then stuffed with a seafood bread stuffing that will be added to the bisque before serving.