Jamila’s Crawfish, Spinach, and Zucchini Bisque

Jamila’s is one of my favorite restaurants in New Orleans. The owners welcome everyone like long-lost friends and the Tunisian food they serve is spot-on every time. This creamy, green soup dotted with bright red crawfish tails is one of the many reasons I can’t stay away for long. The recipe comes to us courtesy of Louisiana Cookin’ Magazine. Continue reading

Roasted Butternut Squash Bisque with Wild Mushrooms and Jumbo Lump Crabmeat

MAKES 12 SERVINGS Courtesy of Chef Colt Patin, Crawfish Town USA, Henderson, and Louisiana Cookin’ 2 large butternut squash 1/2 cup olive oil 2 medium onions, diced small 3 ribs celery, diced small 1 red bell pepper, diced small 9 cloves garlic, minced 1/2 gallon Seafood Stock (recipe follows) 2 bay leaves 1/4 teaspoon thyme … Continue reading