Amazing Crawfish, Crab And Corn Bisque!! - cooking recipe

Ingredients

6 tablespoons vegetable oil
6 tablespoons all-purpose flour
1 cup minced yellow onion
2 (16 ounce) cans corn
4 tablespoons minced celery
2 teaspoons salt
1 teaspoon cayenne pepper
1 cup fish stock or 1 cup water
4 bay leaves
4 cups milk
1 quart heavy whipping cream
2 teaspoons crab boil (optional)
2 lbs crawfish tails
4 (6 ounce) cans of fancy lump crabmeat
2 (16 ounce) cans cream of potato soup

Preparation

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.
Add the onions, corn, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock or water. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
Stir in the crab, crawfish, green onions and both cans of potato soup. Simmer for 5 minutes.
Remove and discard the bay leaves.
Ladle into shallow soup cups or bowls and serve hot.
ENJOY!