Seafood and Crab Bisque
Print
|
|
Seafood and Crab Bisque is made with Tony Chacheres White Gravy Mix and Tony Chacheres Creole Seasoning.
Estimated time: Prep time:
Cooking time:
Ingredients:
1/2 cup Unsalted Butter (1 stick)
2 cup Chopped Onion
2 tablespoon Minced Garlic
4 tablespoon Tony Chacheres White Gravy Mix
15 1/4 ounce Corn (Creamstyle)
10 1/2 ounce Cream of Potato Soup
2 quart Half and Half
1 pint Heavy Cream
1 pound Claw Crab Meat
1 pound Small Shrimp, Peeled and Deveined
1 pound Crawfish Tail Meat
1 tablespoon Dry Sherry
2 cup Shredded Swiss Cheese
2 tablespoon Tony Chacheres Original Creole Seasoning
1 tablespoon Chopped Green Onion
1 tablespoon Chopped Parsley
2 cup Chopped Onion
2 tablespoon Minced Garlic
4 tablespoon Tony Chacheres White Gravy Mix
15 1/4 ounce Corn (Creamstyle)
10 1/2 ounce Cream of Potato Soup
2 quart Half and Half
1 pint Heavy Cream
1 pound Claw Crab Meat
1 pound Small Shrimp, Peeled and Deveined
1 pound Crawfish Tail Meat
1 tablespoon Dry Sherry
2 cup Shredded Swiss Cheese
2 tablespoon Tony Chacheres Original Creole Seasoning
1 tablespoon Chopped Green Onion
1 tablespoon Chopped Parsley
Directions:
1: In a Dutch Oven, melt butter
2: Add onions and garlic
3: Saute until transparent
4: Add white gravy mix and combine to make a blond roux
5: Cook for 2 minutes
6: Add all corn, soup, halfnhalf and cream
7: Bring content up to a boil
8: Add seafood and return to a boil
9: Reduce heat to a simmer
10: Allow to cook for 5 minutes
11: Add sherry, cheese, and seasoning
12: Stir well until cheese is melted and combined
13: Add green onions and parsley
14: Remove from heat
15: Serve with French Bread
2: Add onions and garlic
3: Saute until transparent
4: Add white gravy mix and combine to make a blond roux
5: Cook for 2 minutes
6: Add all corn, soup, halfnhalf and cream
7: Bring content up to a boil
8: Add seafood and return to a boil
9: Reduce heat to a simmer
10: Allow to cook for 5 minutes
11: Add sherry, cheese, and seasoning
12: Stir well until cheese is melted and combined
13: Add green onions and parsley
14: Remove from heat
15: Serve with French Bread
Reviews:
There are no Reviews for this recipe at this time.
Facebook:
Members
Search Recipes
Browse Recipes
Select from among a broad range of categories:
Most Popular Recipes
