Corn & Crawfish Bisque Recipe

ingredients

4 tablespoons margarine
6 ears corn, shaved fresh
1 medium chopped onion
2 ribs celery, chopped
2/3 cup bell pepper, chopped
2 cloves garlic, minced
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 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
2 dashes hot pepper sauce
1/2 cup chopped parsley
1 cup green onion, chopped

directions

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

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

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

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

nutrition data

282 calories, 9 grams fat, 33 grams carbohydrates, 15 grams protein per serving.

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