8 to 10.
Bisque is a classy French name for a rich soup intense in seafood flavor. When made with” crawfish, the Picayune calls it “Potage à la Bisque d’écrevisse.” The dish consumes a lot of time, as well as crawfish fat, which is stuffed into the crawfish heads that garnish the thick broth, so you may prefer reading to cooking. It helps to have a family as large as Alex Patout’s if you want to feature a crawfish bisque at a big family reunion. Seven hundred members of Familie Patout showed