creamy crawfish bisque

★★★★★ 1 Review
ginascookin avatar
By Regina Colucci
from Denison, TX

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!!

★★★★★ 1 Review
serves a lot!!

Ingredients For creamy crawfish bisque

  • 1/2 c
    tony chachere's white gravy mix
  • 2 c
    milk
  • 2 c
    half and half
  • 1/4 c
    margarine
  • 1 can
    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
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How To Make creamy crawfish bisque

  • 1
    In 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.
  • 2
    In 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.
  • 3
    Add 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!!

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