creamy crawfish bisque
(1 RATING)
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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prep time
cook time
method
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yield
a lot!!
Ingredients
- 1/2 cup tony chachere's white gravy mix
- 2 cups milk
- 2 cups half and half
- 1/4 cup margarine
- 1 can corn, cream-style
- 2 teaspoons tony chachere's creole seasoning, more if you like it zippy!
- 1 pound small or med raw cleaned shrimp
- 1 pound crawfish tails the ones i get are already cooked
- 1/2 stick real unsalted butter
How To Make creamy crawfish bisque
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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.
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Step 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.
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Step 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!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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