Seafood and Crab Bisque

Aug 22, 2017
This bisque is made for seafood lovers everywhere! Our Seafood and Crab Bisque is made with Tony Chachere's White Gravy Mix and Tony Chachere's Original Creole Seasoning.
Prep time: 5 minutes   Cooking time: 10 minutes   Serves: 6  


1/2 Cup Unsalted Butter (1 Stick)
2 Cups Chopped Onion
2 Tbsp. Minced Garlic
4 Tbsp. Tony Chachere's White Gravy Mix
15 1/4 Oz. Creamed Corn
10 1/2 Oz. Cream of Potato Soup
2 Qts. Half & Half
1 Pt. Heavy Cream
1 Lb. Claw Crab Meat
1 Lb. Small Shrimp, Peeled and Deveined
1 Lb. Crawfish Tail Meat
1 Tbsp. Dry Sherry
2 Cups Shredded Swiss Cheese
2 Tbsp. Tony Chachere's Original Creole Seasoning
1 Tbsp. Chopped Green Onion
1 Tbsp. Chopped Parsley


1: In a Dutch Oven, melt butter.
2: Add onions and garlic.
3: Sauté until transparent.
4: Add white gravy mix and combine to make a blonde roux.
5: Cook for 2 minutes.
6: Add creamed corn, cream of potato soup, Half & Half and cream.
7: Bring to a boil.
8: Lower heat. 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.

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Original Creole Seasoning
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