Louisiana Crawfish Bisque

4.8
(65)

This crawfish bisque recipe is creamy and hearty. My mom and I make it frequently — always to rave reviews. Being from Louisiana, I am happy to be able to make a crawfish bisque better than what I've tried at any restaurant. Serve with French bread and a nice salad.

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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
6

Ingredients

  • ½ cup butter

  • ½ cup chopped onion

  • ½ 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

Directions

  1. Melt butter in a large pot over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes.

  2. 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.

  3. Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts (per serving)

663 Calories
45g Fat
47g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 663
% Daily Value *
Total Fat 45g 58%
Saturated Fat 26g 132%
Cholesterol 199mg 66%
Sodium 2313mg 101%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 22g 43%
Vitamin C 12mg 13%
Calcium 189mg 15%
Iron 3mg 14%
Potassium 703mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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