Creamy Crawfish Bisque New Orleans
Creamy Crawfish bisque is a tradition in Louisiana. This crawfish and corn bisque is normally made in May or June, toward the end of crawfish season. Usually, the entire family gets together to enjoy this crawfish recipe.
Creamy Crawfish Bisque Ingredients
- 1 pint of half & half
- 2 pounds of crawfish tails
- 1 finely diced bell pepper
- 2 tablespoons of all purpose flour
- 1/2 cup chopped onion
- 3/4 cup chopped green onion
- 1/2 cup butter
- a can of cream of mushroom soup
- 2 cans of cream of potato soup
- 1 can of yellow corn, drained
- 3 tablespoons Creole seasoning (such as Tony Chachere's or Slap Ya Mama)
- 1 can of white corn, drained
- salt and ground black pepper to taste
- 1 package of cream cheese
Creamy Crawfish Bisque Directions
- Melt the butter in a large pot over medium heat.
- Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes.
- Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese.
- Cook and stir until cheese melts completely into mixture.
- Pour half-and-half into the pot; stir.
- Season with Creole seasoning, salt, and black pepper.
- Stir in sifted flour (to thicken it up) and Cook until hot, about 15 minutes. (stir every 3 minutes)
- Serve with French bread and salad. *Add sautéed mushrooms (optional)
The above is a more creamy mushroom corn potato bisque often referred to as crawfish bisque without heads. We also shared a tomato based crawfish bisque with stuffed heads recipe.
Crawfish bisque with cream of potato soup is so creamy and hearty. Being from Louisiana, I think that this creamy crawfish bisque recipe is better than any that I've ever tasted at any restaurant. That includes Pappadeaux crawfish bisque recipe, Emeril crawfish bisque, and crawfish bisque recipe John Folse.