Simple Seafood Bisque

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  Butter(480g)
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  Green Onion (Scallion)
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  Flour, All-Purpose, White(120g)
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  Crawfish(454g)
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  Shrimp(680g)
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  Crab, Lump(227g)
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  Cream, Heavy Whipping(960g)
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  Half and half cream(960g)
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  Corn, Sweet, Creamed, Canned
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  1½ teaspoons Tony Chachere's Original Creole Seasoning
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  Old Bay seasoning blend(5g)
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  1 Teaspoon Kosher Salt, Plus More To Taste
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  2 teaspoons freshly cracked black pepper
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  Cayenne Pepper, Ground(5g)
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  Chives, Fresh(60g)
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  Bread, Crusty, White

Instructions

1. 1Melt the salted butter in a large pot over medium heat, about 2–3 minutes until foaming subsides.
2. 2Add the green onions and cook, stirring occasionally, over medium heat for 3–4 minutes until softened and fragrant.
3. 3Sprinkle the flour over the green onions and stir constantly for 2–3 minutes over medium heat until the flour is fully incorporated and the mixture turns pale golden.
4. 4Add the crawfish, shrimp, crab, heavy whipping cream, half and half cream, creamed corn, Old Bay seasoning, and cayenne pepper to the pot and stir well to combine.
5. 5Increase heat to medium-high and bring the bisque to a gentle simmer, stirring frequently, for 2–3 minutes until you see small bubbles breaking the surface.
6. 6Reduce heat to medium-low and simmer, stirring every 3–4 minutes, for 35–45 minutes until the bisque thickens noticeably, the seafood is fully cooked (shrimp and crab are opaque throughout), and flavors have melded.
7. 7Divide the bisque evenly into 12 airtight containers while hot, leaving ½ inch of headspace, then cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat a portion over medium heat, stirring gently, until steaming, then ladle into bowls, top with fresh chives, and serve with crusty bread on the side.