Friday, April 10, 2009

Crawfish and Corn Bisque

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 
garlic powder
onion powder
Tabasco

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!
  

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