This soup is for a family Christmas Party tomorrow. I was already tasked with cooking the Chicken and andouille Gumbo, but I was craving shrimp and corn soup! But Can't cook any shrimp for the main meal because we have some in the family that are allergic to shrimp.....so.....I improvised. Substituted crawfish for the shrimp and added in diced Andouille. I followed the recipe basically
https://www.smokingmeatforums.com/threads/louisiana-shrimp-and-corn-bisque.317881/#post-2372751
but used all red bell pepper, little more crab boil, little less sherry wine...
Trinity, 1# butter and 1lg. bay leaf inda pot..
Then diced andouille...
The Louisiana Crawfish...
from Mamou..
Corn inda pot..
Makin the white roux with 2 cups flour...
Add the stock, then mudbugs and heat to boil, lower to simmer for 10 minutes, then add the heavy cream...
Add the herbs and sherry wine and it's done!
Had to sample a cup!!
Real good. Nice change up to accommodate those with shrimp allergies. Should be a hit at the party. And I made traditional chicken and andouille gumbo for those that don't really care for crawfish.....so all bases covered!
https://www.smokingmeatforums.com/threads/louisiana-shrimp-and-corn-bisque.317881/#post-2372751
but used all red bell pepper, little more crab boil, little less sherry wine...
Trinity, 1# butter and 1lg. bay leaf inda pot..
Then diced andouille...
The Louisiana Crawfish...
from Mamou..
Corn inda pot..
Makin the white roux with 2 cups flour...
Add the stock, then mudbugs and heat to boil, lower to simmer for 10 minutes, then add the heavy cream...
Add the herbs and sherry wine and it's done!
Had to sample a cup!!
Real good. Nice change up to accommodate those with shrimp allergies. Should be a hit at the party. And I made traditional chicken and andouille gumbo for those that don't really care for crawfish.....so all bases covered!
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