Sunday, May 4, 2008

Tony Chachere's Seafood Bisque

1/2 cup Tony Chachere's White Gravy Mix

2 cups half and half

2 cups milk

1/4 cup butter

1 15oz can cream style corn

1 can cream of potato soup

2 Tablespoons chopped green onions (optional)

1 Tblspn Tony Chachere's Creole Seasoning (add to taste)

1 lb crawfish (I added 1 pckg frozen crawfish-thawed and 1 package frozenshrimp-thawed)

Put half & half and milk in large saucepan. Turn on medium heat and whiskin White Gravy Mix slowly. When it comes to a slow boil and begins tothicken, add the rest of the ingredients. Turn heat on low and heatthoroughly, stirring often. Be sure to stir frequently so it doesn't stick.Also, don't boil it or it will curdle!!Serve bowls of bisque with French Bread, serve as soup alone- or servebisque on top of angel hair pasta or rice.

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