Name: Louisiana Crawfish Bisque
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Butter - ½ cup; Chopped onion - ½ cup; Chopped green onion - ½ cup; Crawfish tails - 1 pound; Cream of potato soup - 2 (10.5 ounce) cans; Cream of mushroom soup - 1 (10.5 ounce) can; Yellow corn, drained - 1 (15 ounce) can; White corn, drained - 1 (14 ounce) can; Cream cheese - 1 (8 ounce) package; Half-and-half - 1 pint; Creole seasoning (such as Tony Chachere's®), or more to taste - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Ingredients for - Louisiana Crawfish Bisque

1. Butter ½ cup

2. Chopped onion ½ cup

3. Chopped green onion ½ cup

4. Crawfish tails 1 pound

5. Cream of potato soup 2 (10.5 ounce) cans

6. Cream of mushroom soup 1 (10.5 ounce) can

7. Yellow corn, drained 1 (15 ounce) can

8. White corn, drained 1 (14 ounce) can

9. Cream cheese 1 (8 ounce) package

10. Half-and-half 1 pint

11. Creole seasoning (such as Tony Chachere's®), or more to taste 2 tablespoons

12. Salt and ground black pepper to taste 2 tablespoons

How to cook deliciously - Louisiana Crawfish Bisque

1 . Stage

Melt butter in a large pot over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes.

2 . Stage

Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes.

3 . Stage

Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.