Crawfish & Shrimp Bisque

Ingredients

• 4 (10 ounce) cans cambell's cream of potato soup

• 1 (10 ounce) can cream of mushroom soup

• 1 (10 ounce) can cream of celery soup
• 1 quart chicken broth
• 2 tablespoons Tony Chachere's Seasoning
• 1 large white onion, chopped
• 1 red bell pepper, chopped
• 1 green pepper, chopped
• 2 large stalk celery, chopped
• 1 tablespoon minced garlic
• salt and black pepper
• 6 cups frozen corn
• 2 lbs louisiana crawfish tails with fat
• 2 lbs fresh shrimp, peeled. If very large shrimp, cut into bite size chunks
• 1 pint half-and-half cream

Directions

1. 1

   Combine in a very large pot and heat just to boiling and then simmer covered --

2. 2

   4 cans Cambell's cream of potato soup.

3. 3

   1 can cream of mushroom soup.

4. 4

   1 can cream of celery soup.

5. 5

   1 quart chicken broth.

6. 6

   2 tablespoons Tony Chachere's.

7. 7

   Meanwhile, sautee the following vegetables in olive oil --

8. 8

   1 large white onion, chopped.

9. 9

   1 red bell pepper, chopped.

10. 10

    1 green pepper, chopped.

11. 11

    2 large stalks celery, chopped.

12. 12

    1 heaping tablespoon minced garlic.

13. 13

    salt & black pepper.

14. 14

    When the vegetables are soft, add to simmering pot.

15. 15

    And add 6-8 cups frozen corn.

16. 16

    Simmer covered for at least two hours --

17. 17

    Then add --

18. 18

    2 pounds Louisiana crawfish tails with fat.

19. 19

    2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.

20. 20

    Simmer covered for 15-20 minutes --

21. 21

    Turn off heat and add 1 pint of 1/2 & 1/2 cream.

22. 22

    Stir to heat through and serve.