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 vote5
Serves:
a lot!!
Ingredients
-
1/2 ctony chachere's white gravy mix
-
2 cmilk
-
2 chalf and half
-
1/4 cmargarine
-
1 can(s)corn, cream-style
-
2 tsptony chachere's creole seasoning, more if you like it zippy!
-
1 lbsmall or med raw cleaned shrimp
-
1 lbcrawfish tails the ones i get are already cooked
-
1/2 stickreal unsalted butter
How to Make Creamy Crawfish Bisque
- 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.
- 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.
- 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!!
