Shrimp Bisque

My sister gave me this recipe while living in Louisiana, and it quickly became our family's favorite soup!



Shrimp Bisque
Courtesy of Andria Lightfoot

1/2 cup butter
1 medium onion, diced
1 green pepper, diced
1 lb cooked shrimp thawed, peeled & deveined with tails off
1 lb crawfish tails (optional)
1 can cream of potato
1 can cream of mushroom
1 can diced potatoes
1 can creamed corn
1 can rotel tomatoes
2 cups half & half
Tony Chachere’s seasoning to taste
green onion, chopped for garnish if desired

Directions
In a large pot melt butter and sauté onion & green pepper
Add all cans and Tony’s
Allow to simmer 20 minutes
Add half & half and sea food
Bring back to simmer and cook until shrimp are warmed through


1 comment:

TraciP said...

I finally made it, and it turned out delicious! I was seriously amazed at how easy it was. I think the hardest part was chopping up the shrimp for it. I can understand now why you use the mini shrimp instead. :)