Tony Chachere’s Seafood Bisque
Prep Time: 10 minutes
Cook Time: 25 minutes Serves: 24
1 stick unsalted sweet cream butter
1 lb crab claw meat
4 Tbs Tony Chachere’s White Gravy
1 lb crawfish tails
15 oz shredded Swiss cheese
1 lb small shrimp
1 1/2 large onion, finely chopped
1 Tbs parsley, chopped
1 can whole kernel corn
2 Tbs wet garlic, minced
1 (15 oz) can cream-style corn
1 Tbs green onions, chopped
2 (10 1/2 oz) cans cream of potato soup
1 Tbs dry sherry
2 quarts Half and Half
1 pint of heavy whipping cream
2 Tbs Tony Chachere’s Original Creole Seasoning
In a 6-quart pot, sauté onions until tender with melted butter and minced garlic. Add Tony Chachere’s white gravy to make a blond roux. Add corn, cream of potato, all seafood, half and half. Bring to a boil, then reduce heat immediately (put on medium heat to bring to boil). Add cheese, parsley, green onions and sherry. Season with Tony Chachere’s Original Creole Seasoning. Season until it has the right salt flavor and the rest will be perfect. Stir until cheese is completely melted. Remove from heat and serve.
For more great seasoning dinner ideas, visit www.tonychachere.com.
Recipe courtesy of Tony Chachere’s.