Seafood Bisque, Fish Soup, Chowder of the sea? While technically these are all different types of soup, many of us use the terms interchangeably. This bisque is sure to impress even some non-seafood eaters. We take the classic recipes, and take the "fishy fish" out and put in the most succulent seafood we can find.
Many people will tell you that it is not possible to have a gluten free etouffee, after all you simply must have a medium dark roux. We'll show you how to make it so delicious that your Creole cousin would not know the difference.