Louisiana Crawfish Bisque

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.

INGRIDIENT

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

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 663 calories; protein 21.5g; carbohydrates 46.7g; fat 45.3g; cholesterol 198.7mg; sodium 2313.3mg.

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