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CRAWFISH BISQUE

  • 1 stick butter, melted
  • 1 small red onion, French cut
  • 1 bunch chopped green onions, sauteed
  • 1 pint of Half and Half cream
  • 1 8-ounce package cream cheese
  • 1 can whole kernel corn
  • 2 cans cream of potato soup
  • 1 can cream of mushroom soup
  • 1 can Rotel tomatoes
  • 2 12-ounce bags frozen crawfish tails (can use canned)
  1. Saute onions in butter.
  2. Add cream cheese, Half and Half, crawfish and all other ingredients
    until blended well.
  3. Cook 30 minutes or until hot. Serve over white rice, if desired.

         Jo's Personal Touch and Catering
         662-820-9903
         www.JosPersonalTouch.com