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 caloriescarbohydrate: 46.7 gcholesterol: 198.7 mgfat: 45.3 gfiber: 4.9 gprotein: 21.5 gsaturatedFat: 26.3 gservingSize: -sodium: 2313.3 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Louisiana Crawfish Bisque
Directions
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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.