Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, crawfish bisque. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Crawfish Bisque is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Crawfish Bisque is something which I have loved my whole life.
Melt butter in a large pot over medium heat. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Add the crawfish stock and bring to a boil.
To get started with this recipe, we must first prepare a few components. You can cook crawfish bisque using 15 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Crawfish Bisque:
- Get 1 packages frozen crawfish tails (defrosted)
- Get 1 can cream of potato
- Get 1 can cream of mushroom
- Make ready 1 can cream of celery
- Make ready 1 can rotel
- Get 1 can corn
- Prepare 1 pints heavy cream
- Prepare 8 oz cream cheese
- Prepare 1 stick butter
- Prepare 1 bunch chopped green onion
- Take 1 packages quartered button mushrooms
- Get 1 tbsp pepper
- Take 1 1/2 tsp salt
- Prepare 1 tbsp old bay seasoning
- Make ready 1 tsp crushed garlic
Add flour, and whisk vigorously until combined. Can You Make Crawfish Bisque Ahead of Time? This bisque can easily be made ahead of time. Reheat on the stove over medium heat until warmed. **Add additional stock or cream to thin the bisque if necessary.
Steps to make Crawfish Bisque:
- Saute 1/2 of the green onions with the butter and garlic for 2-3 mins. Add cans of soup, rotel, corn and heat through, add the cream cheese till melted on medium heat. Add mushrooms and heavy cream and all the seasonings heat to a simmer. Add crawfish tails (do not drain) heat back to a simmer. Adjust seasonings to taste.
- Garnish with remaining green onions and your favorite hot sauce if desired. Serve with crackers or bagel chips (garlic are my favorite).
Oddly, I owe much of the technique behind this recipe to Julia Child, whose lobster bisque recipe in her Mastering the Art of French Cooking is a masterpiece. I say oddly because I independently decided to make two of the key components to her bisque — crawfish butter and crayfish broth — without even knowing about her recipe. Crawfish bisque is a tradition in Louisiana. This dish is normally made in May or June, toward the end of crawfish season. Usually, an entire family gets together to make enough bisque at one time for everyone's freezer.
So that’s going to wrap it up for this special food crawfish bisque recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
