Gordon Ramsay Seafood Bisque Recipe

This Gordon Ramsay Seafood Bisque is a rich and creamy recipe, which is made with shrimp, crab, and crawfish. It’s an elegant, restaurant-quality soup, ready in about 1 hour and 5 minutes.

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Gordon Ramsay Seafood Bisque Ingredients

• 450g crawfish meat (or more shrimp and crab if unable to find)
• 680g shrimp meat, raw, peeled and deveined
• 225g crab meat
• 225g unsalted butter
• 1 bunch green onions (white and green parts), finely chopped
• 60g All-Purpose flour
• 1-liter heavy cream
• 1-liter half-and-half
• 450g can of creamed corn
• 1 ½ teaspoons Tony’s Cajun Seasoning
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon kosher salt, to taste
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon cayenne pepper

How To Make Gordon Ramsay Seafood Bisque

1. Sauté Aromatics and Make Roux: In a large, wide pot or Dutch oven, melt the butter over medium heat. Add the chopped green onions and sauté for 3–4 minutes until softened. Sprinkle the flour over the onions and stir constantly to form a paste (a roux). Cook the roux for 2–3 minutes, stirring continuously.
2. Build the Creamy Base: Slowly whisk in the heavy cream and half-and-half, a little at a time, until the mixture is smooth. Stir in the creamed corn.
3. Season and Simmer: Add all the seasonings: Tony’s Cajun Seasoning, Old Bay, kosher salt, black pepper, and cayenne pepper. Bring the soup to a gentle simmer and let it cook, stirring frequently, for 40 minutes to allow the flavors to meld and the soup to thicken.
4. Cook the Seafood: Gently add the crawfish, shrimp, and crab meat to the simmering soup. Cook for just 5–10 minutes, until the shrimp is pink and opaque and all the seafood is just cooked through.
5. Finish and Serve: Taste the bisque and adjust the seasoning if needed. Serve hot with a side of crusty bread for dipping.

Recipe Tips

• How do you make a smooth, lump-free roux? The key is to cook the butter and flour for a couple of minutes to get rid of the raw flour taste. Then, add the dairy slowly, whisking constantly. Warming the cream and half-and-half slightly before adding them can also help prevent lumps by reducing the temperature shock.
• Why is a wide pot recommended? A wide pot provides a larger surface area, which helps the soup reduce more evenly and thickens the base without scorching the bottom.
• How do you keep the seafood tender? Seafood cooks very quickly. Add it at the very end of the cooking process and simmer gently only until it’s just cooked through. Overcooking will make the shrimp and crawfish tough and rubbery.
• What’s the best way to stir the bisque? Using a flat-bottomed wooden or silicone spatula allows you to scrape the entire bottom surface of the pot as you stir. This prevents the creamy base from sticking and burning, which can happen easily with a regular spoon.

What To Serve With Seafood Bisque

This rich and elegant soup is a showstopper. It’s best served with simple accompaniments:

• Crusty French bread or sourdough for dipping
• Oyster crackers
• A simple green salad with a light lemon vinaigrette
• A glass of crisp, dry white wine like Sauvignon Blanc

How To Store Seafood Bisque

Refrigerate: Store leftover bisque in an airtight container in the refrigerator. It is best enjoyed within 1-2 days. Reheat gently on the stovetop over low heat, being careful not to let it boil, which can make the seafood tough.

Seafood Bisque Nutrition Facts

• Calories: 323 kcal

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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