- 1 tablespoon olive oil
- 4 tablespoons butter
- 2 pounds cooked crawfish tails, pre-seasoned
- 4 medium white onions, diced
- 5 large baking potatoes, cut into bite-sized pieces
- 1 pint heavy cream
- chives, chopped, for garnish salt, to taste
- pepper, to taste
- 2 ounces cognac
- shrimp stock
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Crawfish Bisque
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