Crawfish & Corn Bisque
1/2 stick butter
1 cup onions, yellow
1/2 bell peppers, green
1/2 cup mushrooms, chopped
1 Tbsp. garlic, minced
1 Tbsp. Creole seasoning
1 1/2 Tbsp. flour
1/2 qt. half and half
1/2 can whole kernel corn
1/2 can cream of mushroom soup
1 lb. peeled crawfish tails
1/8 cup green onions
1/8 cup parsley
Sauté onions and peppers in butter until soft.
Add mushrooms and garlic and cook until mushrooms release their liquid.
Add seasoning to taste.
Add flour and mix well. Slowly add enough half and
half to form paste and mix well. Continue adding
half and half until thick sauce forms. Add cream
of mushroom and mix well. Cook until soup is well
dissolved. Add remainder of half and half with corn
and crawfish. Heat while stirring to avoid sticking.
Finish with chopped green onions and parsley. This
may be made ahead of time. Just reheat to serving
temperature, stirring to avoid sticking.