Crawfish & Shrimp Bisque

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 4 (10 ounce) cans cambell's cream of potato soup
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of celery soup
• 1 quart chicken broth
• 2 tablespoons tony chachere's seasoning
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green pepper, chopped
• 2 large stalk celery, chopped
• 1 tablespoon minced garlic
• salt and black pepper
• 6 cups frozen corn
• 2 lbs louisiana crawfish tails with fat
• 2 lbs fresh shrimp, peeled. if very large shrimp, cut into bite size chunks
• 1 pint half-and-half cream

Recipe

• 1 combine in a very large pot and heat just to boiling and then simmer covered --
• 2 4 cans cambell's cream of potato soup.
• 3 1 can cream of mushroom soup.
• 4 1 can cream of celery soup.
• 5 1 quart chicken broth.
• 6 2 tablespoons tony chachere's.
• 7 meanwhile, sautee the following vegetables in olive oil --
• 8 1 large onion, chopped.
• 9 1 red bell pepper, chopped.
• 10 1 green pepper, chopped.
• 11 2 large stalks celery, chopped.
• 12 1 heaping tablespoon minced garlic.
• 13 salt & black pepper.
• 14 when the vegetables are soft, add to simmering pot.
• 15 and add 6-8 cups frozen corn.
• 16 simmer covered for at least two hours --
• 17 then add --
• 18 2 pounds louisiana crawfish tails with fat.
• 19 2 pounds fresh shrimp, peeled. if very large shrimp, cut into bite size chunks.
• 20 simmer covered for 15-20 minutes --
• 21 turn off heat and add 1 pint of 1/2 & 1/2 cream.
• 22 stir to heat through and serve.