Friday, August 28, 2015
Recipe For Crawfish and Corn Bisque
Quick & Easy Recipe from Jeni Mangum Ingredients: 1 stick salted butter 1 green bell pepper, minced 1 medium onion, minced 1 1/2-2 pounds crawfish tails (available in the frozen seafood section), rinsed, drained, and chopped 4 cans cream of potato soup* 1 tablespoon+ Cajun seasoning (like Tony Chachere’s) 3 12-ounce cans evaporated milk 2 14.75-ounce cans creamed corn, undrained Salt, pepper, and Tabasco sauce to taste 1/2-1 cup water *If you’d like, make a double recipe of this homemade cream of chicken soup; omit the poultry seasoning and simmer it with 1/2 pound of diced red potatoes until the potatoes are tender. Instructions: In a large soup pot, melt the butter. Add the minced pepper and onion and sauté until tender and fragrant. Add the crawfish tails and stir to combine. Add the remaining ingredients and bring to a simmer (don’t boil–bad things will happen). Season to taste and serve. Makes about 12-14 servings.