From the Spindletop International Cooks Cookbook: Shrimp and Oyster Bisque Recipe

Posted April 14, 2019

Shrimp and Oyster Bisque


2 pounds shrimp, peeled and cut-up

1 pint raw oysters

1 cup chopped onions

½ cup chopped green onions

½ cup chopped celery

¼ cup chopped parsley

½ gallon milk

½ stick butter

1 ½ cups flour

2 tablespoons chicken base

Salt and white pepper

2 cups of water


Sauté onions, celery, green onions and parsley in butter for 15 minutes. Bring milk to a boil and add above ingredients. Cook for 10 minutes; then add cut-up shrimp. Boil 2 cups water and add oysters. Cook for 10 minutes; then cut oysters in half. Use same water that oysters were cooked in. Use flour to thicken; add water slowly to flour and mix until smooth. Add flour mixture to milk and cook on low heat for 30 minutes. 

Serves 6