Adult Miscellaneous 1st place
Ashley Nolasco- Highlands, Texas

“Crawfish and Shrimp Bisque”

4 cups water
2 cups long grain white rice
1 can cream of potato soup
1 can cream of mushroom soup
Pinch salt
2 cans kernel corn
½ cup butter
1-8 oz. package cream cheese cut into cubes
½ cup butter
1 green bell pepper finely chopped, close to mush
½ cup green onion chopped
1 pint whipping cream
2 lbs. crawfish tails
1 lb. medium shrimp deveined, peeled

Boil water and add salt. Pour water into a large saucepan with tight fitting lid. Add rice, stir once. Cover the pot and simmer till done fluff rice with fork.

Melt butter in a large pot over medium heat. Cook and stir chopped green onion and bell pepper in butter until softened, about 5 minutes. Add crawfish tails, shrimp, soups, corn and cream cheese. Cook and stir until cheese melts completely into mixture. Pour whipping cream into pot; stir. Cook until hot, about 15 minutes.

Serve bisque over rice.

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