So I am definitely going to give you a recipe that you are going to really love. Or I hope you love. You may hate it. I really cannot be sure. If I worried about if 100% of people who follow my blog would dig every recipe I posted, I would probably be frozen by worry and never post anything. And this is how I will lead into something that has been on my mind this morning. For no particular reason except we live in a world of over opinionated, vocal people. It seems some days everyone is a critic. Or wait, is that everyday? And in our social media connected world, we are bombarded by how many likes for this posts, different groups swaying us to one side or the other. Or the worst…people putting down entire groups of people. To vaccinate our kids or not? To breastfeed or not? Pro life or not? You know what I mean.I was going to just simply give you a lovely intro into corn crab bisque and then deliver the recipe. I had another post all started. But I decided, heck, everything else is controversial…I bet bisque can be too. I love the word bisque. I think it sounds pretty. I like most words that are also words that describe colors. I love color, so this makes sense. And as I type this, I am betting when someone reads it they will think…that’s stupid. Eye roll. That’s ok. I do it too. I read people’s stuff and even when I really like them or appreciate what they are writing, a certain sentence annoys me. But you know what? I do not feel the need to tell them this. I move along. My opinion is important…to me. Maybe to Big Daddy. Some days. I am pretty sure he is rolling his eyes inwardly much of the time I am yammering on about this or that. Don’t get me started on my kids. I think they hear dolphin squeaks when I say anything other than “candy, cake, bouncy house…” you get the picture. See, someone once told me something. I found it highly crass at the time, but that was back when I was sure my opinion mattered all day, every day. As a woman approaching her 40’s, I know now…it does not. And that is fine. Anyway, he said “opinions are like buttholes, everybody’s got one” (he actually said the other word but I know my audience and some of you all may not like that. So fair enough) That is so true. Everyone is a critic. I am a VERY opinionated person. Some of you who know me well already know this. But if you know me via Facebook or on my blog or on my Cajun Mama page…I hope you don’t see that. Most of the time, I have strong feelings one or the other on most topics. The difference is…I don’t share them most of the time. I try not to. My daddy taught me at a young age that you never speak of religion or money in mixed company. That was back in the 80’s when those were the main hot topics. Now hot topics range from abortion, home schooling, breastfeeding, vaccinations, vegan, working out every day, spanking, time out. Every conversation is a virtual landmine of controversy these days. I refuse to engage. I know my feelings about these things, and sometimes I don’t. I have many deep conversations with close friends about their viewpoints. But since our whole lives are an open forum…Facebook, Twitter, and other forums I have not even tapped into yet…I choose to use caution. I don’t have to share my unsolicited opinion on any topic. I find it wise not to. Of course unless asked. Even then, I tread lightly. I try really hard not to judge or point fingers because another thing I learned long ago when I was in my social work methods class was “when you have one finger pointed, you always 3 others pointed back”. I have tried really hard to live my life focusing my energy and attention on the 3 pointed back at me. Self awareness is key in this over opinionated world we live in. I mean, when I scroll through my Facebook feed, and I see people judging other people’s GRAMMAR or making comments about bandwagon Saints fans…I roll my eyes. I think those two things are the DUMBEST thing ever. Do we not have anything else to worry about? I DO NOT share my opinion or tell someone else that they are silly for even posting such nonsense. Why? Because I am wise enough to know, those same people probably think some of the stuff I post is nonsense. Fair enough. So you do your thing and I will do mine. I am assuming when we get to the pearly gates, our opinions on most of these topics will not be factored in. Only how we treated one another. So I focus on respecting your opinion. I pray you will respect mine.
Ok…whew. For those who like bisque, are interesting in trying bisque…I hope you are still with me. Cajun Mama likes to talk so forgive me. This recipe for Crawfish Corn Crab bisque is delightful. That’s right. DE-LIGHTFUL. It can be a wonderful starter for a meal you are making, or it can stand alone with a salad and a warm loaf of French bread. Ya’ll know I am a sucker for a versatile dish and this one fits that bill. You can change it up as you choose. You can omit crawfish tails and add shrimp. You could just use crab meat. Add more spice if you wish. Make it your own. What I love about this soup is how hearty and creamy this soup is. It melts in your mouth like butter. Big Daddy got this recipe from a gentleman who works for Tony Chachere’s and he brought it home from the hunting camp and said I needed to try it asap. So I indulged him. Oh my. It was wow. Just wow. And at the time my tootie girl was about 4 and she loved it. And my little bull in my china shop loved it. 2 out of 4 kiddos eating a dish is pretty good around here…so it is definitely something your kiddos may love. I know there are many recipes for corn crab bisque or chowder going around. This is by far the easiest and the best…in my opinion. LOL!!! Now, the only glitch is, this recipe calls for a product that can be hard to find. I had to order a case from Amazon. But I am going to give ya’ll an alternative and also show you what the product container looks like. It is Tony Chachere’s Cream of Mushroom Mix. I am sure it was developed by the Tony’s people to use to promote this product. It is some good stuff and 1/2 cup mixed with milk can be used in a recipe that calls for cream of mushroom soup. Definitely good stuff to have around if you can find it.
Crawfish, Corn and Crabmeat Bisque
Stuff you need:
4 Tablespoons butter (the real stuff whenever possible people)
1 large onion, diced fine
1-15 oz. can cream style corn
1 quart of half and half (that’s the tall one)
1 pound peeled deveined shrimp OR 1 lb. crawfish tails
1/2 pound (1- 8 ounce block) Swiss cheese, shredded
3 Tablespoons Tony Chachere’s Cream of Mushroom Mix
OR about 1/2 can of cream of mushroom soup
1-10 3/4 ounce cream of potato soup
1 lb. lump crab meat
1 Tablespoon dried parsley
3 green onion tops, chopped
In a 3 quart pot, melt butter and add onion. Saute until tender. Whisk in Cream of mushroom mix to make a blond roux. Ok, if you cannot find the mix, what I could do here is add in 3 Tablespoons of flour and continue on (later you will add in that half a can of cream of mushroom). Add corn, soups (cream of potato if you have the mix, both a can of cream of potato and 1/2 can of cream of mushroom if you don’t), half and half, crab meat, shrimp and or crawfish. Bring this to a boil over medium heat, stirring frequently. Once it comes to a boil, reduce heat. Stir in grated Swiss, parsley and green oninos. Season to taste with Tony’s Seasoning or Mexi-Cajun Seasoning (I love that stuff in this with the Tony’s. A little of this and that…yum!!) Remove from heat and serve. This yields about 12 servings…or 6 servings if you are serving some hungry Cajuns. Bahahaha!!! True Dat!
My bowl of bliss…mmmmmmm