Shrimp Bisque


1/2 cup diced salted pork
1 tbsp. oil
1/3 cup chopped celery
4 cups water
1 onion, chopped
1 qt. cleaned Louisiana shrimp
1 tsp. lemon juice
Salt and pepper to taste
Flour for thickener
1/3 cup chopped green onions
1 cup 1/2-inch cubed potatoes
1 bay leaf
2 tbsp. chopped parsley
1 12-oz. can evaporated milk
Kitchen Bouquet
Hot sauce to taste
1 clove garlic


In heavy pot, cook salted pork in oil until browned. Remove pork and reserve. Cook green onions, onions, and celery in pot that pork was cooked in. Add potatoes, water, bay leaf, parsley, and garlic. Bring to a boil. Simmer 15 minutes until potatoes are tender. Add shrimp and cook about 8 minutes. Salt, pepper and hot sauce to taste. Add evaporated milk, pork and lemon juice and heat--do not boil. Stir in a tablespoon or two of flour dissolved in a half cup of water if needed for thickening. Add a few drops of Kitchen Bouquet and stir until you reach desired color.

Serve over rice.