Louisiana Crawfish Bisque recipe

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Ingredients

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Nutrition Info

663.4 calories
carbohydrate: 46.7 g
cholesterol: 198.7 mg
fat: 45.3 g
fiber: 4.9 g
protein: 21.5 g
saturatedFat: 26.3 g
servingSize: -
sodium: 2313.3 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese, cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot, stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Recipe Yield

6 servings

Recipe Note

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

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