I like the combination of shrimp and crab, but feel free to use just one. Claw crabmeat (it's cheaper} works great in this creamy dish, but feel free to break the bank with jumbo lump. Be sure to source your seafood locally, and to find the best, I buy straight from the fishermen I find on the
Louisiana Direct Seafood website. This bisque should be a thick, chowder-like consistency; if too thick, add a bit of water. I like serving this simply with toasted baguette croutons, but traditional dinner rolls or mini-croissants would be an elegant touch. If you have leftover soup, I recommend you create a pasta dish by serving it over linguine noodles.