Creamy Crawfish Bisque Recipe

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Creamy Crawfish Bisque

Regina Colucci

By
@ginascookin

Found this on a Tony Chachere's white gravy mix and love it! Very silky in texture and full of flavor. I make this a lot in the fall and winter seasons. Fills the belly and warms the soul!!


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Rating:
★★★★★ 1 vote
Serves:
a lot!!

Ingredients

1/2 c
tony chachere's white gravy mix
2 c
milk
2 c
half and half
1/4 c
margarine
1 can(s)
corn, cream-style
2 tsp
tony chachere's creole seasoning, more if you like it zippy!
1 lb
small or med raw cleaned shrimp
1 lb
crawfish tails the ones i get are already cooked
1/2 stick
real unsalted butter

Step-By-Step

1In a lrg pot get milk and half and half hot. Whisk in gravy mix and let bubble to thicken. Remove from heat so it doesn't scorch.
2In skillet melt half stick real unsalted butter.Add shrimp and a dash or two of creole seasoning, cook on med low, they cook fast so make sure you don't overcook. Add crawfish to shrimp and let cook just till warm.
3Add butter,seasoning,corn to gravy and mix well.Pour skillet of seafood and liquid they cooked in,into gravy mix and stir well.Ready to eat when hot and bubbly!!

About this Recipe

Course/Dish: Soups, Other Soups
Other Tag: Quick & Easy
Hashtags: #shrimp, #crawfish