Corn and Crawfish Bisque is a creamy soup full of crawfish and corn. If you like creamy soup, you'll love this! Music by Horace Trahan Song: 🎶 It's All Right 🎶 Album: Keep Walking Purchase on iTunes, Amazon, and cdbaby.com
CORN & CRAWFISH BISQUE 2 onions 1 Bell pepper 2 Sticks of Celery 4 Cloves of Fresh Garlic 1 Bunch of Green Onion 2 Sticks of Salted Butter 1/2 Cup of All Purpose Flour 2 (10 oz) Cans of Chicken Broth 2 Quarts of Half & Half 2 (10.5 oz) Cans of Cream of Mushroom Soup 1 Tablespoon of Cajun or Creole Seasoning 1 Teaspoon of Pepper 1 Tablespoon of Worcestershire Sauce 1 Tablespoon of Hot Sauce 2 (14.75 oz) Cans of Cream Style Corn 2 10 oz Bags of Frozen Corn 2 lbs of Fresh Local Crawfish Thick Crackers or French Bread to serve with Start out by heating a large pot and sauté pan over a medium heat. Chop all of your vegetables. Melt half of a stick of butter in the sauté pan, then drop your chopped vegetables in. In your large pot, melt one and a half sticks of butter, then blend in the half cup of flour stirring regularly. You're going to want to go back and forth between your pot and pan consistently stirring for about 30 minutes. The idea is to get very soft vegetables and a peanut butter color roux. If one happens to come along faster than the other, then turn the fire off to that one burner, and continue to work on the other one. Once you have both a peanut butter color roux and very tender vegetables, you're going to stir in the two cans of chicken broth to the vegetables, then pour the mixture into the pot with the roux. Mix well Next add the two quarts of Half & Half and raise your fire to a Med/High heat. Add the Cream of mushroom, Cajun/Creole Seasoning, Pepper, Worcestershire Sauce, Hot Sauce, Cream Style Corn, and Frozen Corn. Mix well, let the heat rise until you see some slight bubbling, then lower heat, cover, and let simmer for 30 minutes to an hour. Once that time has passed, add your crawfish, and let simmer for another 20-30 minutes. Serve with some french bread or thick crackers and Enjoy! 😊 *For more flavor, add more salt and pepper* *For more spice, add Cayenne*
Making this right now. Born in Thibodaux LA, but was raised in WI for most of my life. Had to sub 1 lb shrimp because could only find 1 lb of crawfish. Excited to see how it turns out.
my daughter whipped up this bisque today and i must say its so good. Thanks cajun ninja for always sharing your best meals. Much love from Iberia parish!!!
You're the best!! My LSU grad has moved back to Texas (after a bad breakup) and your food gives her the warm fuzzies she learned to love while in Louisiana
Made this for the first time Thursday night for co-workers. It was amazing! Making it again 3 days later for family! Thank you for teaching great recipes!!
I prepared the bisque today. I used fish stock instead of vegetable broth. Also used heavy whipping cream instead of half and half. One word: DELICIOUS!!! It was almost criminal that something tastes so good!!😆
I made this recipe today with shrimp and it was so good. I cut it in half since I only had 1 quart of half and half and 1 pound of shrimp and seasoned my shrimp before adding to give it some extra flavor. I’m from Louisiana and this has my seal of approval.
Yea man I been following your feed for a while now man you tube fb whatever dude you taught me how to cook for my babies and we all love it brother man keep it up
How would you like to live next door to this guy. Just drop by around meal time and beg for some of this great looking food. You already know it has to taste out of this world...keep on cooking CJ
This is an amazing recipe! Won't even know until it's done! I added a Jalapeno & some Cayenne Pepper, because: "If You Can't Handle The Heat, Stay Outta The Chicken", thanks so much!
I made this a few weeks ago. Followed your detailed instructions and it came out amazing. Froze the rest and I swear it gets better when you thaw it. This recipe is a keeper. Thank you 🍻
Bro I made this earlier today with shrimp, and let me tell ya cher. This recipe is nothing short of incredible. It also came out much better with your seasoning! Keep on keeping on, brother!! Much love from Morgan City.
Was really cold today so it was a perfect day to try this. Love, Love, Love it! Family loved it! Definitely a winner and sure will fix again. Thank you! Keep chopping 😁😁
Im looking to make a good corn&crab bisque but I’ve seen so many different recipes. I wonder if I can use this recipe for it, but I want to make my own shrimp broth and not use store bought and I’ve seen people make their roux with the vegetables as they cook them down and add as they go,so I don’t know which method is better so I would really appreciate some input or can you just make another video or maybe I’m just over thinking it as always haha
Have you ever used corn from a boil? We just had one today and I thought about using the left over corn instead of the frozen corn, but not sure how the flavors would all come together. Thanks in advance!!!
Hey buddy ….. can I get this recipe in an 8 quart Magnalite or should I cut in half? Thanks! (looks like you were cooking in about an 8 quart pot but not sure) ….. Can't wait to cook this for my 93 year old Dad …. He love's him some crawfish@!
I just made this with leftover crawfish and corn from our boil! I am really excited to taste it completed. Currently simmering before adding our crawfish and it is delicious!
Its raining in San Francisco.not craving clam chowder but some corn soup. Had to search thru Cajun ninjas inventory and there it was. Not just one way of kicking ass for dinner,BUT TWO!! GRACIAS CAJUN NINJA!!
Hey man i'm a new sub from ULL. I cooked this dish for myself and froze the rest like you said. I couldn't help but to share it with my friends and everybody is obsessed with it! YOU THE MAN!
Thank you for this recipe, I made this today but instead of crawfish I added shrimp and crab meat. My family loved it. I have more then enough to freeze for later! It was much needed for this 20 degrees temperatures. ☃️
Been craving this dish. I love Louisiana bc of the food, so glad i was born and raised here. I gotta get in touch with my roots and cook these oh so delicious dishes!!!
Tiffany Landry CORN & CRAWFISH BISQUE 2 onions 1 Bell pepper 2 Sticks of Celery 4 Cloves of Fresh Garlic 1 Bunch of Green Onion 2 Sticks of Salted Butter 1/2 Cup of All Purpose Flour 2 (10 oz) Cans of Chicken Broth 2 Quarts of Half & Half 2 (10.5 oz) Cans of Cream of Mushroom Soup 1 Tablespoon of Cajun or Creole Seasoning 1 Teaspoon of Pepper 1 Tablespoon of Worcestershire Sauce 1 Tablespoon of Hot Sauce 2 (14.75 oz) Cans of Cream Style Corn 2 10 oz Bags of Frozen Corn 2 lbs of Fresh Local Crawfish Thick Crackers or French Bread to serve with Start out by heating a large pot and sauté pan over a medium heat. Chop all of your vegetables. Melt half of a stick of butter in the sauté pan, then drop your chopped vegetables in. In your large pot, melt one and a half sticks of butter, then blend in the half cup of flour stirring regularly. You're going to want to go back and forth between your pot and pan consistently stirring for about 30 minutes. The idea is to get very soft vegetables and a peanut butter color roux. If one happens to come along faster than the other, then turn the fire off to that one burner, and continue to work on the other one. Once you have both a peanut butter color roux and very tender vegetables, you're going to stir in the two cans of chicken broth to the vegetables, then pour the mixture into the pot with the roux. Mix well Next add the two quarts of Half & Half and raise your fire to a Med/High heat. Add the Cream of mushroom, Creole Seasoning, Pepper, Worcestershire Sauce, Hot Sauce, Cream Style Corn, and Frozen Corn. Mix well, let the heat rise until you see some slight bubbling, then lower heat, cover, and let simmer for 30 minutes to an hour. Once that time has passed, add your crawfish, and let simmer for another 20-30 minutes. Serve with some french bread or thick crackers and Enjoy! 😊 *For more flavor, add more salt and pepper* *For more spice, add Cayenne*
New Subbie here! Just saw your gumbo video on facebook for the 1st time about 5 minutes ago, and KNEW immediately that I was going to cook it one day VERY soon lol You made it look so easy! Thanks for sharing your videos with us!
Thanks for sharing these recipes, that bisque turned out great over here in Biloxi! If you stab a hole at the bottom of the can of cream of mushroom it'll slide out like butter! Clean and easy! I'll be waiting on that cookbook down the road!
Making this tonight with leftover tails from my boil! I want a Piyahh spoon haha. Thanks for helping this Louisiana girl make my home favorites in Florida! :)
Ermagerd!!!! Made this tonight so good. I substituted Shrimp for Crawfish,😣 I know, but I don't have easy access to crawfish in Colorado. Still came out amazing. Thanks so much for the share. Keep 'em coming, I'm loving your channel. 💖
