Crawfish, Shrimp & Corn Bisque
1 1/2 sticks butter
1/2 cup bell pepper, diced
1/2 cup yellow onion, diced
1 tablespoon garlic, minced
1 bunch green onions, thinly sliced
2 pounds medium shrimp, cooked and peeled
12 ounces crawfish tails, cooked
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon chicken base (powder or paste or 1 bouillon cube)
1 (14.75-ounce) can cream-style corn (can also use a 16-ounce frozen tube)
1 (10.5-ounce) can cream of shrimp soup*
1 (10.5-ounce) can cream of mushroom soup
Salt and pepper
Melt butter in a large pot over medium heat. Sauté bell pepper, onion, garlic and green onions until soft. Add shrimp, crawfish, white pepper and cayenne pepper; sauté for 2 minutes. Add chicken base, corn and cream of shrimp and cream of mushroom soups. Cook on low-to-medium heat for 30 minutes. Add salt and pepper to taste.
*Note: If you can’t find cream of shrimp soup, cream of chicken soup can be substituted.
This recipe came from my good friend, Jim Monk, who got it from a cook in Baton Rouge, Louisiana. If it is not the BEST seafood bisque, it is in the top two! It is wonderful!
Allen Swob, Pine Bluff
Potato and Kale Soup
1/2-3/4 pound ground Italian sausage, spicy or mild
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
8 cups chicken or vegetable broth
4 large red potatoes, peeled and sliced
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 bay leaf
Salt to taste
4 cups kale, chopped, stems removed
2 (15.5-ounce) cans Great Northern beans, drained and rinsed
In a large pot, cook Italian sausage until fully browned; drain and set aside.
In same pot, heat olive oil over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. Add broth, potatoes, oregano, crushed red pepper flakes, bay leaf and salt, and bring to a boil. Reduce heat to low, and simmer uncovered.
When soup has cooked about 30 minutes, stir in sausage, kale and beans. Continue to cook about 20 minutes. Remove bay leaf before serving.
Jeanine Stonick, Bella Vista
Cabbage Roll Soup
1 pound lean ground beef
1 garlic clove, minced
1 small head cabbage, chopped
2 1/2 cups water
2/3 cup long grain rice, uncooked
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 (28-ounce) can crushed tomatoes
1/2 teaspoon salt
In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is fully browned, and drain.
Stir in cabbage, water, rice, Worcestershire sauce, onion powder, dried basil, cayenne pepper and pepper. Bring to a boil. Reduce heat, and simmer covered for 25-30 minutes. Stir in tomatoes and salt. Heat through before serving.
I found this recipe in an old book I bought at a flea market. Someone was using the recipe card as a bookmark!
Peggy Phillips, Cason, Texas