Louisiana Crawfish Bisque

Name: Louisiana Crawfish Bisque
Total time: 35
Yield: 6
Ingredients: 0.5 cup butter; 0.5 cup chopped onion; 0.5 cup chopped green onion; 1 pound crawfish tails; 2 (10.5 ounce) cans cream of potato soup; 1 (10.5 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; 2 tablespoons Creole seasoning (such as Tony Chachere's®), or more to taste; salt and ground black pepper to taste

Recipe by jennybird55 from allrecipes.com

Dinner,Lunch 35 Mins.

Ingredients

6 servings

•

0.5 cup butter
•

0.5 cup chopped onion
•

0.5 cup chopped green onion
•

1 pound crawfish tails
•

2 (10.5 ounce) cans cream of potato soup
•

1 (10.5 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
•

2 tablespoons Creole seasoning (such as Tony Chachere's®), or more to taste
•

salt and ground black pepper to taste

Instructions

Melt butter in a large pot over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes.
Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes.
Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.