Sunday, March 26, 2017

Crockpot Corn & Crawfish Bisque ***

I found this one in an old cookbook.  We adore crawfish, so we tend to try a lot of new ways to work them into our menus.  The recipe below is doubled from what was posted in the cookbook.  It's me and three me/boys in our household, and the 3-5 servings that was listed in the original recipe would NOT have held up for us, lol.  I also like to have quite a bit left over for their lunches, now that the teenager prefers to take leftovers like his dad instead of sandwiches.  The original recipe had a full stick of margarine (so it would have been two sticks for my version), but I cut it down to just 2 tablespoons.  Honestly, I think you could skip it altogether.  I don't really see a need for it at all.  That's why I just put "optional" in the recipe below.  The original recipe also said to use cayenne pepper, but I went with the Cajun seasoning instead, so that it would have that Cajun-ish flavor to it.  Anyway, we all loved this.  We had it on a cold and icy night with some crusty rolls, and it hit the spot just perfectly.  Now I just wish it would go back to being cold so that we could have it again.  Ha!

(luckymommyto2boys ~ Amy ~ an old cookbook)

4 cans cream of potato soup
2 cans cream of mushroom soup
2 cans whole kernel corn, drained
8 oz cream cheese
2 pints half-and-half
2 pkgs frozen crawfish meat, thawed
1/2 tsp Cajun seasoning (to taste)
2 Tbsp margarine (optional)

Add all ingredients in crockpot and cook on high heat for 3-4 hours or low heat for 6-7 hours.
Stir until well-combined.

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