Crawfish Bisque

 A bisque is a chowder, a milk based soup, usually with crawfish or shrimp as the protein.

Crawfish Bisque

24 oz Louisiana crawfish tails or small shrimp

1 pint half-and-half

1 block cream cheese

2 cans Cream of Potato soup

1 can Cream of Mushroom soup

1 can yellow whole kernel corn (drained)

1 can white whole kernel corn (drained)

1 medium onion, chopped

Put those crawfish in a small bowl and season them. We use Tony's, but any good Cajun seasoning will do. Set aside and let them soak up that seasoning.

Sautee that onion until tender and sweet. Put that onion and everything but the crawfish into a slow cooker and let it bump on high for an hour or so.  Salt and pepper to taste.  If your mixture is a little "thick", add some more half-and-half, or heavy cream, or regular milk. Abut a half-hour before serving, reduce the heat to low and add the crawfish.  

Serve with saltine crackers or garlic bread.  Bon apetit!