Shrimp and Crawfish Bisque Soup in Crockpot
1 stick of butter
1 medium Onion diced
4 stalk of Celery diced
6 cloves Garlic minced
2 can of cream mushroom soup
2 can of cream potato soup
2 can of niblets corn (liquid and all)
2 can of cream of corn (liquid and all)
2 bag of crawfish tail ( in frozen section)
1 pound of peel and devein shrimp
1 qt half n half
1 tsp Tony Chachere
2 Capful of crab boiled( the liquid) — I like it spicy.. If you don’t like it too spicy just add 1 capful
2 stalk green onion (chopped)
Put EVERTHING in crockpot except the crawfish and peeled shrimp and the half half. I usually sauté the onion and celery in 1 stick of butter first in a sauté pan then I add that to the crockpot.
Cook on low for 4 hrs. In the last 30 minutes before serving add the crawfish tails and peel shrimp and the half n half.. You don’t want to add the crawfish tail or shrimp too early because it gets over cooked and will taste very rubbery. Ladle into a bowl and garnish with chopped green onion.
Cook low for 4 hrs..then leave it to WARM SETTING.
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