NOLA Home Cooking: Crawfish Corn Bisque

Now that it's after Labor Day and unofficially fall, I give you my favorite fall recipe, crawfish corn bisque. My mom just made this last week, and I'm pretty sure it took a whole two days for it to disappear. Which, with the amount that this recipe makes and only 3 people in my house, is saying a lot.

This recipe makes a lot, but it's easy to halve if you don't want to make that much. However, making a lot is totally worth it because the leftovers are still just as good.

Ingredients:
3 packages 12. oz frozen crawfish tails
2 sticks of butter
2 onions, chopped
1.5 bunches green onions, chopped
4 cans cream of potato soup
1 can mushroom soup
4 cans cream style corn
2 cans of corn kernels, drained
1-2 tbsp liquid crab boil (depending on how spicy you want it)
5 cups half and half

Directions:
Saute the onions and green onions in butter for about 15 minutes. Add crawfish and crab boil, saute for 5 minutes. Add all the soups and cook for 15 minutes. Next, add all the corn and cook for 15 minutes. Finally, add the half and half and cook for about 10 minutes.

Lots of ingredients, but easy to cook! Let me know if you try it (so I can come over and eat some!)

xo,
Sara