For a smoother bisque, use an immersion blender to partially blend the soup after the cream cheese has melted. Be careful not to over-blend, as you want to retain some texture. Adjust the amount of Creole seasoning to your preference. Start with 2 tablespoons and add more to taste. If you can't find Louisiana crawfish tails, substitute with shrimp or other shellfish. For a richer flavor, consider adding a splash of dry sherry or white wine during the simmering stage. This bisque can be made a day ahead and reheated gently before serving. The flavors will develop even further overnight.
Louisiana Crawfish Bisque
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS213
Indulge in the rich, creamy depths of Louisiana with this Crawfish Bisque. A symphony of sweet crawfish, velvety cream, and subtle spices, it's a comforting and unforgettable culinary experience. Prepare to be transported to the heart of Cajun country with every spoonful.
Ingridients
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Nutrition
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Carbohydrate47 g
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Cholesterol199 mg
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Fiber5 g
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Protein22 g
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Saturated Fat26 g
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Sodium2313 mg
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Sugar5 g
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Fat45 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. (2 minutes)
02 Step
Recipe View Add the chopped yellow onion and green onion. Sauté until softened and translucent, about 5 minutes.
03 Step
Recipe View Stir in the crawfish tails, cream of potato soup, cream of mushroom soup, yellow corn, white corn, and softened cream cheese. Cook, stirring frequently, until the cream cheese is completely melted and all ingredients are well combined, about 5 minutes.
04 Step
Recipe View Gradually stir in the half-and-half, ensuring a smooth and creamy consistency. Add the Creole seasoning, salt, and pepper to taste. (2 minutes)
05 Step
Recipe View Reduce heat to low and simmer gently, stirring occasionally, until the bisque is heated through and the flavors have melded, about 15 minutes. Be careful not to boil.
06 Step
Recipe View Ladle the Crawfish Bisque into bowls. Garnish with fresh parsley, if desired. Serve hot with crusty French bread for dipping.
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RECIPE REVIEWS
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Jeremy Conroy
Feb 27, 2024This bisque is amazing! My family devoured it. I added a little bit of cayenne pepper for extra heat.
Britney King
Jan 11, 2024This is the best crawfish bisque I've ever had! The cream cheese makes it so creamy and rich.
Shaun Gorczany
Nov 1, 2023I've made this recipe several times, and it's always a hit. It's so easy to make, and the flavors are incredible.
Caitlyn Hand
Oct 17, 2023Delicious! I adjusted the Creole seasoning to my liking, and it turned out perfectly.
Ariel Glover
Oct 15, 2023My husband is from Louisiana and he said this is the real deal!
Bessie Franey
Sep 14, 2023Easy to follow and the result was fantastic! Will definitely make this again.
Colleen Dickens
Sep 11, 2023I found that using fresh corn instead of canned really elevated the dish. Definitely worth the extra effort!