Daytime Kitchen: Crawfish Bisque & a Holiday Cocktail

Chef Evan is back with a bisque recipe to warm those chilly winter days

ROANOKE – Chef Evan is back from The Quarter with a great bisque recipe to warm yourselves on chilly winter days. Plus, Rainy Rogers is here with a festive cocktail for all of your Holiday events.


French 25
· 1 ½ oz gin
· 2 oz cranberry juice
· ½ oz simple syrup
· 3 lemon slices
· 5 cranberries, crushed
· 1 oz champagne
Shake and stain into a champagne flute
Top with champagne, garnish with crushed cranberries and lemon twist

Crawfish Bisque
- minced shallots
- minced garlic
- white wine
- lemon juice
- butter
- basil
- thyme
- oregano
- 1LB pureed crawfish
- 8 CUPSlobster base
- 2 OZ. tomato paste 
- 1 QT. heavy cream
- 2 tsp. white pepper
- 4 oz. roux
sautee shallots garlic wine lemon juice butter and herbs on low heat for 5 minutes
add crawfish lobster base and tomato paste simmer 15 min. then add heavy cream, salt, white pepper bring to strong boil and thicken with flour roux