Description
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
- ½ cup butter
- ½ cup chopped onion
- ½ 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
Instructions
- Melt butter in a large pot over medium heat. Add onion and green onion; sauté until softened
- about 5 minutes.
- Add crawfish tails
- condensed soups
- canned corns
- and cream cheese; cook
- stirring often
- until cream cheese melts and all ingredients are well combined
- about 5 minutes.
- Stir in half-and-half and Creole seasoning; season with salt and pepper. Cook until hot
- about 15 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6