Blue Runner Creole Bisque Base

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Item #: 10036
Just add your favorite seafood and enjoy some rich tasting creole style seafood bisque. Traditionally, bisque is prepared by blending or pureeing the seafood with the stock. In a stockpot, heat Blue Runner Creole Bisque Base to a boil. Reduce heat, add seafood (approximately 1/2 to 1 pound of crawfish or shrimp) and continue to simmer for 3 to 5 minutes until seafood is cooked. Transfer to blender, puree, then return to pot. Additional cooked seafood can then be added prior to serving.
$5.39

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Blue Runner Foods, Inc., canner of Blue Runner Creole Cream Style beans, was founded in 1918 by Mr. Pierre Chauvin. Beginning behind his home, at 21 years of age he started Union Canning Factory canning figs and blackberries. In 1946 he teamed with Mr. C. A. Englade forming Gonzales Products Co., Inc., and a new facility was built at the present location in Gonzales, Louisiana. In 1950 using a recipe from his grandmother, Mr. Chauvin began canning Creole cream style white navy beans and later added the now famous Creole cream style red beans. In 1993, Mr. Richard Thomas purchased Gonzales Products Co., Inc., and changed the name to Blue Runner Foods, Inc. Blue Runner Foods, Inc. currently cans many different items including: Cream Style Red Kidney Beans, New Orleans Red Beans, Creole Cream Style Navy Beans, New Orleans Navy Beans, Pinto Beans with Jalapenos, and Black Beans.
Shake can before opening. Traditionally, bisque is prepared by blending or puréeing the seafood with the stock. In a stockpot, heat Blue Runner Creole Bisque Base to a boil. Reduce heat, add seafood, (crawfish or shrimp) and continue to simmer for 3-5 minutes until seafood is cooked. Transfer to blender, purée, then return to pot. Additional cooked seafood can be added prior to serving. (If thicker consistency is desired, mix 2 tablespoons of flour or cornstarch and 1/4 cup of water to a milky consistency. Add mixture to bisque.)

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