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Crawfish and Corn Bisque Recipe

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This recipe for Crawfish and Corn Bisque, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug Husen - HFE
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 pack/can of seasoning mix (Prechopped onion, celery, and green onion)
1 can mild Rotel
1 can spicy Rotel
1 lb. of thawed cooked and seasoned crawfish tails (you could also use small peeled shrimp)
1 qt. Half & Half
1 pint Heavy Whipping Cream
2 or 3 cans of corn
1 (8-oz.) pack of Velveeta
2 cans cream of Mushroom Soup
Tony's to taste
Red or Cayenne pepper if you like it
Salt and Pepper

Directions:
Directions:
Melt butter and sauté seasoning mix for about 10 minutes or until onions are getting clear and smelling good. Add both cans of Rotel and cook for a few more minutes. Add in the crawfish and cook for just a little while to get them warmed up. Add 1 quart half & half (add slow while stirring). Add 1 pint of whipping cream. Add corn, Velveeta, and cream of mushroom (make sure you cut Velveeta up into small cubes).

Add Tony's, Cayenne, and salt and pepper. Simmer on low to medium. Stir it up until cheese is melted. Taste it, and add more seasoning if you think it needs it. Serve it with crackers or bread.

Number Of Servings:
Number Of Servings:
A Bunch
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Barry Mire gave this recipe to my wife, Jaime. Barry's a lifelong resident of St Amant and really a great cook. So if you are worried you are making a Cajun dish from a Texan, don't worry, it's from a real local. It's a great way to use any crawfish you have leftover from a crawfish boil. I try and save one or two freezer bags of peeled crawfish after every boil, and then I throw them in a freezer and thaw them out when I'm ready to make some of it.

 

 

 

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