Corn & Crawfish Bisque Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
4 tablespoons margarine
6 ears shaved fresh corn
1 medium chopped onion
2 ribs celery, chopped
2/3 cup bell pepper, chopped
2 cloves minced garlic
2 peeled and diced Roma tomatoes
16 ounces peeled crawfish tails
1/2 teaspoon thyme
1/2 teaspoon basil
2 bay leaves
2 chicken bouillon cubes
1/2 cup flour
1 pint milk
1 pint fat-free half-and-half
1 1/2 tsps. salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon cayenne
2 dashes hot pepper sauce
1/2 cup chopped parsley
1 cup green onion, chopped

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Directions:

1. Melt margarine in large stock pot over medium heat. Add corn, onions, celery, bell pepper, garlic and diced tomatoes. Sauté until vegetables are wilted.

2. Add crawfish tails, thyme, basil, bay leaves and bouillon cubes and simmer uncovered for about 8 minutes.

3. Add flour and stir to make a white roux (do not brown). Gradually add milk and half-and-half (do not boil).

4. Season to taste with salt, black pepper, cayenne and pepper sauce. Add parsley and green onions. Simmer uncovered for about 30 minutes.

This recipe from CDKitchen for Corn & Crawfish Bisque serves/makes 8

Recipe ID: 1525

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