Crawfish Bisque. Mmmmmmm…..


What better way to open crawfish season that with a great bisque.  Chef Jared Tees of 18 Steak is not only adding it to his menu, but he shared his secrets for making a great bisque… Hint:  it starts with a great roux, made with a “neutral” oil and “toasted” flour.  Hear the rest by clicking.

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