Crawfish Bisque------This dish is a labor of love, but well worth every minute. In this recipe, the crawfish heads are stuffed with a breading mixture. Collecting the crawfish heads after a crawfish boil is a great time to do this. As a note: clean the crawfish heads of the membranes and..
Louisiana Crawfish Bisque Allrecipes.com- Made this yesterday and it was delicious however do NOT add 3 tbsp of creole seasoning like it says. That has got to be a typo. We used 2 tbsp and our lips were burning. I would use 1 tbsp. You can always shake on more to your individual serving. I used a quart of half and half and cream of celery instead of mushroom also added a can of cream corn. This is a good recipe to tweak.
Louisiana Corn & Crawfish chowder: In a gumbo pot melt one stick of butter. Add 1/2 container of Guidry's creole seasoning & sauté. Then add 1lb of crawfish tails, 1 quart of half and half, 2 cans of whole kernel corn (drained), 2 cans of cream style corn, 1 can of cream of mushroom, one can of cream of potato & mix. Season to desired spiciness with Toney Chachere's and simmer for 45 minutes.
Crawfish Bisque 1 can potato soup 1 can cream of mushroom soup 2 cans whole kernel corn 1 block cream cheese 1 pint half & half 2 packs of crawfish tails ** or shrimp, or crabmeat** 1 bell pepper 1 bunch green onions 1 stick butter Saute bell pepper & green onions in the butter Add everything else (over low to medium heat so it doesn't scorch) ** I added 2 tablespoons butter mixed with 2 tablespoons flour to thicken it up **
Bisque comes in many forms, but none are quite as delectable as when crawfish is added to the mix. This spicy soup begins with a buttery roux, which adds richness with every bite. And don’t forget to add sherry for an added kick. It’s the perfect start to a seafood dinner. Recipe: Crawfish Bisque