Crawfish & Shrimp Bisque - cooking recipe

Ingredients

4 (10 ounce) cans cambell's cream of potato soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of celery soup
1 quart chicken broth
2 tablespoons Tony Chachere's Seasoning
1 large white onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
2 large stalk celery, chopped
1 tablespoon minced garlic
salt and black pepper
6 cups frozen corn
2 lbs louisiana crawfish tails with fat
2 lbs fresh shrimp, peeled. If very large shrimp, cut into bite size chunks
1 pint half-and-half cream

Preparation

Combine in a very large pot and heat just to boiling and then simmer covered --
4 cans Cambell's cream of potato soup.
1 can cream of mushroom soup.
1 can cream of celery soup.
1 quart chicken broth.
2 tablespoons Tony Chachere's.
Meanwhile, sautee the following vegetables in olive oil --
1 large white onion, chopped.
1 red bell pepper, chopped.
1 green pepper, chopped.
2 large stalks celery, chopped.
1 heaping tablespoon minced garlic.
salt & black pepper.
When the vegetables are soft, add to simmering pot.
And add 6-8 cups frozen corn.
Simmer covered for at least two hours --
Then add --
2 pounds Louisiana crawfish tails with fat.
2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
Simmer covered for 15-20 minutes --
Turn off heat and add 1 pint of 1/2 & 1/2 cream.
Stir to heat through and serve.