• Tommy Centola

Crawfish and Corn Bisque

Updated: Jan 4

Crawfish season is starting to get in the swing. I have been seeing pictures of boils since early December. Of course, packaged crawfish will also work well in this dish.

12 ounces Crawfish Tail Meat

1 small Onion, finely diced

2 stalks celery, finely diced

2 cloves Garlic, minced

1/2 pound Cream Cheese

2 teaspoons Lemon Pepper

Dash Cayenne

1 teaspoon Creole Seasoning

1/2 teaspoon Crab Boil

3 small Cans Corn

1 bunch Green Onions, sliced

Milk

In a large pot over medium heat, sauté the onion, celery and garlic. Reduce heat. Add the crawfish tails. Sauté about one minute. Add the cream cheese. Stir until no lumps remain. Add the lemon pepper, cayenne, Creole seasoning and crab boil. Stir well. Add the corn and the liquid in the can. Add the green onions. Add milk until the soup is to your desired consistency. Taste for seasoning. Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living

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