CREAM OF CRAWFISH BISQUE

Makes 5

It’s kinda like a soup, only richer. But it’s also like a chowder, only smoother. I guess you could say it’s really a crawfish bisque that you serve as a soup or chowder.

ingredients

4 Tbs extra virgin olive oil
2/3 cup onion, celery, bell pepper, garlic, parsley mix
1 cup diced portabello mushrooms
1 can cream of shrimp soup
1 lb fresh Louisiana crawfish
1/3 cup heavy cream
1 tsp salt and pepper mix
2 tsp Frank Davis seafood seasoning
6-8 pats of butter
1 bunch of green onions sliced for garnish
2 cups Italian shredded six-cheese blend

directions

1
Heat a heavy non-stick fry pan or dutch oven with olive oil. Drop in the seasonings, stirring constantly until it wilts. Toss in mushrooms and quickly stir them around in the vegetables. Stir in the can of soup.
2
(Note that the fire is still on high)
3
Drop in crawfish tails and cream.
4
Combine everything until all the ingredients are completely blended.
5
Reduce fire to medium low. Stir the bisque continuously to fully blend the cream and the soup. Add salt & pepper and seafood seasonings. Taste after 8-10 minutes for desired seasonings.
6
Whisk in the pats of butter.
7
Garnish with green onions and top with cheese.

notes

You can serve as is or serve over rice, pasta, or even a baked potato. Also if you prefer a smoother bisque use a hand held blender and blend until desired texture.

Source: Susan K. Morris