Crawfish Corn Bisque Recipes

CRAWFISH AND CORN SOUP

Steps:

• Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
• Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

CRAWFISH & SHRIMP BISQUE

Steps:

• Combine in a very large pot and heat just to boiling and then simmer covered --
• 4 cans Cambell's cream of potato soup.
• 1 can cream of mushroom soup.
• 1 can cream of celery soup.
• 1 quart chicken broth.
• 2 tablespoons Tony Chachere's.
• Meanwhile, sautee the following vegetables in olive oil --
• 1 large white onion, chopped.
• 1 red bell pepper, chopped.
• 1 green pepper, chopped.
• 2 large stalks celery, chopped.
• 1 heaping tablespoon minced garlic.
• salt & black pepper.
• When the vegetables are soft, add to simmering pot.
• And add 6-8 cups frozen corn.
• Simmer covered for at least two hours --
• Then add --
• 2 pounds Louisiana crawfish tails with fat.
• 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
• Simmer covered for 15-20 minutes --
• Turn off heat and add 1 pint of 1/2 & 1/2 cream.
• Stir to heat through and serve.

LOUISIANA CRAWFISH BISQUE

Steps:

• 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.

CORN CRAB & CRAWFISH BISQUE OR CHOWDER

Steps:

• 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
• 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
• 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
• 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
• 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.