Seafood Bisque

  • 1 stick butter
  • 4 stalks celery, chopped
  • 1 can or jar chopped pimiento
  • 1 large onion, chopped
  • 2 teaspoons white pepper
  • 2 teaspoons black pepper
  • 1 teaspoon garlic
  • 1 teaspoon dill weed
  • 1 pound crabmeat
  • 1 pound shrimp
  • 2 quarts half & half

In large pot, sauté butter, celery, pimiento, and onion. Add both peppers, garlic, and dill weed. Gradually add half & half. Cook on low heat, stirring constantly, until creamy. Do not let soup boil. When soup is creamy, add crabmeat and shrimp. Ready to serve when shrimp and crabmeat are cooked.

— Nellie Leary (Alice)

Additional recipes from The Bateman Clan Cookbook that appeared originally with this one:
Corn Pudding

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