Crawfish and Corn Bisque

Rooney Caldwell

Ingredients

  • 1 stick of butter
  • 1 bunch of shallots chopped
  • 1 small onion chopped
  • 4 cans of cream of celery soup
  • 4 cans of cream of potato soup
  • 2 cans of corn undrained
  • 1 can of cream corn
  • 1 quart of half and half
  • 2lbs of crawfish tails
  • 1 cap full of liquid crab boil
  • 1 cup of milk

Directions

  1. Saute chopped shallots and onions in butter
  2. Add crawfish and saute
  3. Add soups and cook until heated and well blended
  4. Add corn mix well
  5. Add half and half and milk mix well
  6. Add crab boil and any seasonings
  7. Cook on medium heat until hot.

Note

If you enjoy heat, you can add a little more liquid crab boil, 1/2 CAP at a time.

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