Easy Crawfish Bisque

I kinda’ came up with this one just the other day. Nibbles loves her Campbells tomato soup with grilled BLT’s or grilled cheese sandwiches (true "comfort food"). She likes milk stirred into the soup instead of water to make it rich and creamy. I thought, hey, its about to be prime crawfish season, what a great easy base for Crawfish Bisque! So try it out and impress your friends and family….that is if you don’t eat it all yourself!

butter or olive oil

1 cup or so of minced onion

¾ cup or so minced celery

¾ cup or so minced red (or green,yellow,orange) bell pepper

(mince all veggies finely)

I large (Family Size) can of Campbells Tomato Soup

¾ can (about 12oz.?) milk or half-n-half

2 tablespoons Worcestershire sauce (Lea&Perrins!)

dash of Tabasco

1 teaspoon crushed dried thyme

½ teaspoon ground black pepper

½ teaspoon garlic powder

salt to taste (the soup will have plenty)

(seasonings can, of course, be modified, changed or adjusted according to taste)

1 lb crawfish tail meat

(You can get fresh at Fiesta and some seafood markets depending on the time of year. I use the frozen from the grocery store and the work just fine)

Fresh chopped parsley, dry sherry(optional) and crackers to garnish. (we like the Nabisco Oyster Crackers)

Saute the veggies on medium heat in butter or olive oil until tender, about 5 minutes. Add soup and stir in ¾ can of milk or half-n-half (half-n-half will make a much richer bisque). Stir in L&P, Tabasco and seasonings and simmer 20-30 minutes. Add crawfish and simmer another 5 minutes and it is ready to serve.

To serve sprinkle some chopped parsley on top and swirl a shot of sherry(optional) over top with oyster crackers or saltines on the side.

A great starter for a full course dinner, or great as a meal with a nice crispy green salad on the side.