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Crawfish bisque. Pour 2 cans cream of potato soup, 1 can cream of mushroom soup, 1 can whole kernel corn (undrained), one stick of butter cut into pieces, 4 oz cream cheese, 1 pint half&half, 1 pkg frozen crawfish meat - thawed, 1/4 tsp cayenne pepper into crock pot and simmer for ~3 hours. This is my family's Christmas Eve dinner! So easy and so good.


Creamy Crawfish Bisque


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 **


Crawfish Bisque

Crawfish Bisque its a labor of love.....It's crawfish time here in the swamps of Louisiana...sha ya gotta love it!


Boudin-Stuffed Mushrooms

Corn Crab & Crawfish Bisque or Chowder

This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp. This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are painstakingly made, baked and added to the creamy bisque. With or without tomato paste incorporated into the bisque is a matter of personal preference. If you can't get…