Louisiana Crawfish Bisque |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad. Ingredients:
1/2 cup butter |
1/2 cup chopped onion |
1/2 cup chopped green onion |
1 pound crawfish tails |
2 (10.75 ounce) cans cream of potato soup |
1 (10.75 ounce) can cream of mushroom soup |
1 (15 ounce) can yellow corn, drained |
1 (14 ounce) can white corn, drained |
1 (8 ounce) package cream cheese |
1 pint half-and-half |
3 tablespoons creole seasoning (such as tony chachere's®) |
salt and ground black pepper to taste |
Directions:
1. Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
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