Louisiana Crawfish Bisque

Please use only 1 tbs of seasoning to start with and add a little at a time if you feel the need. I used only 1 tbs and it was more than enough.

This is so good. I have made it more than a dozen times and felt I should leave a review. The only thing we changed was adding more crawfish, sometimes shrimp. So fast to make and it is always eaten down to the last drop.

I love everything about this recipe. The only thing I changed was the amount of Tony Chachere. I used only 1 1/2 tablespoons of it. Otherwise, I followed it as written. I will definitely be making this more often!!!

Not bad! An easy seafood bisque -- I did make a few changes (plus advice from previous reviews). As the butter melted, I snipped the green onion into the pot. I let that simmer on low for quite a while (while I peeled well over a pound of shrimp). Added everything except that 1) I subbed raw gulf shrimp for crawfish because I no longer live in crawfish country :( and 2) I used 2 cans yellow corn instead of any white. Mixed well and let shrimp cook as cream cheese melted. Added the half-n-half and only 1.5 Tbsp Tony's - plenty salty and could probably have gone with less. Not enough heat so will be adding some cayenne as well. Not a perfect recipe but great for a quick and easy bisque!! :)