It started with a booth at the Saturday Morning Market almost ten years ago. After hearing so many people ask when he was going to open a restaurant, Rick Parsons finally did, Ricky P's Po Boy Shop in St. Pete. Ricky’s next leap was for a five year run at a beautiful, full service restaurant in downtown St. Petersburg, Ricky P's Orleans Bistro!

Now Ricky is proud to announce that they have opened the next phase of the Ricky P's Brand.... Ricky P's Creole Kitchen, located on 4th Street, Just North of Gandy Boulevard in the BayView Shopping Plaza. With a menu that features New Orleans "Blue Plate Specials" like red beans & rice, jambalaya, gumbo and so much more - all made from scratch, Rick just loves sharing food from his home town and making people happy in the face. He took over the GDTB kitchen today and was gracious enough to leave the recipe for his Crawfish Bisque he prepared. For more info go to or Call 727.821.4061……Recipe below YUUUUUUUUMYYYYYYY:

Crawfish Bisque

2 lbs. crawfish tails

1/2 lb. butter

2 cups minced onions

1 cup minced celery

1 cup minced red peppers

2 tbsp. minced garlic

1 cup flour

1/4 cup tomato sauce

2 qtr. seafood stock

1 tbsp. thyme

1 tbsp. tarragon

1 pt. heavy cream

salt and pepper to taste

creole seasoning to taste

sherry (optional)

Melt butter over medium-high heat. Add onions, celery, red pepper, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Whisk in flour, stirring constantly until a white roux is achieved. Stir in tomato sauce. Slowly add stock, one ladle at a time, stirring constantly until it reached a soup-like consistency. Reserve any extra stock. Fold in 1 pound of crawfish. Bring to a rolling boil, reduce heat to simmer and cook for 20 minutes, stirring occasionally. Add thyme and tarragon. Add desired salt and pepper. Stir in cream and return mixture to a low simmer. Fold in remaining crawfish. Add remaining stock if needed. Add desired creole seasoning. Add sherry when ready to serve if desired.