Crawfish Bisque
Easy recipe using ingredients leftover from a crawfish boil, south La. style
Servings 6
Ingredients
- 1/2 stick Butter
- 4 oz. Cream Cheese
- 2 pints Half and Half
- 1 Onion (from the boil)
- 2-3 Potatoes (from the boil)
- 4 Mini Ears of Corn (from the boil)
- 2 cups De-veined crawfish tails (from the boil)
Instructions
- In large pot or Dutch oven melt butter on low heat
- Chop the boiled onion and add to butter, continue to simmer
- Cut cream cheese in chunks, add to pot and melt
- After butter and cheese melt, add half and half, stir and heat through
- Cube potatoes and add to pot
- Slice corn from the cobs, scraping the cob as you go and add to pot
- Add de-veined crawfish, stir and cook on low for about 20 minutes. Do not overcook since potatoes are already cooked
- Salt and pepper to taste
- Serve with warm baguette or pistollettes and fresh green salad
Notes
Please note that this recipe uses main ingredients leftover from your crawfish boil:
Crawfish tails, onion, corn, and potatoes.
Since the items are already "cooked", once you make the bisque sauce, only a thorough heating is required.