We’ve had a bit of warm weather here in Louisiana and my azalea bushes are bursting into bloom. This reminds me that spring — and Mardi Gras — are on the way. Along with spring comes crawfish season. These crustaceans are plentiful this year, so I’m planning on making a several crawfish dishes. This week I’m attempting to cook Crawfish Bisque. This wonderful, thick soup is prepared in a way that is unique to Louisiana. The crawfish add a distinct favor. The traditional way to make Crawfish Bisque is an all-day process, so I’m adapting the recipe to something that I can manage. The bisque is still tasty and delicious!