Creamy Crawfish Bisque
By
Regina Colucci
@ginascookin
1
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!!
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
How to Make Creamy Crawfish Bisque
- 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!!
