Crawfish and Corn Bisque
1/2 bunch green onions, chopped fine
1 T. butter
1 can cream of mush. soup
1 can cream of celery soup
1 can of Cheddar Cheese soup
1 can corn
1/2 cup milk or half and half (I use half and half)
1 pkg frozen crawfish (in freezer section at Kroger or sometimes Walmart)
2 T. parsley
salt and pepper to taste
Tony Chacherre's seasoning
Saute onions in butter. Add next 5 ingredients. Cook on medium to low heat until all ingred. are at a soup consistency. Add salt, pepper, Tony's, garlic powder, and onion powder to taste. Add chopped crawfish/shrimp and parsley. Cook on low to med heat for approx. 20 min. Add Tabasco to taste. (We like lots!)
Serve with toasted french bread slices.
Enjoy some Louisiana!