This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Growing up in New England, I’ve eaten ...

Using the traditional French recipe, making a seafood bisque is a day-long affair, considering that grinding the boiling ...

The recipe actually calls for whole shrimp that you behead and de-vein yourself, using both heads and shell to flavor the stock. I use EZ-Peel shrimp sans heads and think it comes out great. Since ...

BATON ROUGE, La. (WAFB) - The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice. There are many ...

To stream WWL TV on your phone, you need the WWL TV app. Arrange the biscuits on the prepared baking sheet then brush the tops of them with buttermilk. Place the baking sheet in the freezer for 15 ...

1 1/2 tablespoons Cajun seasoning >(such as Paul Prudhomme brand)> For bisque: 1/2 cup (1 stick) butter> To prepare seafood:> Preheat oven to 375 degrees. Remove the muscle from each scallop. Toss ...

Every Thanksgiving and every Christmas, I look for something new to make for the holidays. This year, a friend hosting Thanksgiving managed to wow me with the first course, which is saying something, ...

Geraldine Shanahan of New Braunfels wanted the shrimp bisque that Foley's in Sharpstown made. May Belle Dreibelbis sent her version of the recipe. Dreibelbis sent in the microwave directions. I mixed ...

Showcasing lobster in rolls, bisque, grits, sliders, and other New England classics, a new fast-casual seafood restaurant ...