I have been asking my friend Diva for her Corn and Crawfish Bisque recipe for about a year now. It's not that I think she has been holding out on me, I think it has been a matter of time and writing it down. Recently, I had Diva confined to a long road trip. As she spouted off the ingredients, I wrote them down. And now I have it! Dassau's Corn and Crab Bisque.
Not only is is super simple and perfect for those up and coming fall nights, but it is delicious.
Diva's Corn & Crawfish Bisque
1 package crawfish tails (fresh or frozen, if frozen thawed)
2 cans cream corn
2 cans cream of potato soup
3-4 Tbsp Tony's Cajun Seasoning
1 cap full of liquid crab boil
1/2 a pint of half & half
Put all ingredients into a crock pot and allow to cook. If using fresh crawfish tails, do not add until about 30 minutes prior to serving.
*Crawfish tails are the "poor man's version" of this bisque. You can add shrimp, or crab or both. Add what you want and make it your own.
(Chef Bass Master & Christie)
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