Crawfish & Sweet Potato Bisque

Since Mardi Gras season is upon us, I wanted to have a “Louisiana” themed night.  I know, it seems like every night in our house is a Louisiana themed night, but anyway!  I was making a king cake for our dessert (first time!) so I wanted something reasonably healthy for our entree.  After searching a little while, I turned to Holly Clegg’s crawfish sweet potato bisque.  Sounded like the perfect thing for a cold night!  I was a little leery at first, but trust me, this is AMAZING!  And you won’t wreck the diet with it (the king cake, however, is another story!!).  By the way, I’m thinking that this would be equally yummy with shrimp!  Here’s her recipe, with a few adaptations of my own.

Crawfish & Sweet Potato Bisque


1 TBSP olive oil
1 pkg seasoning blend
2 cloves garlic, chopped
1/3 cup all-purpose flour
1/8 cup molasses
1/2 tsp curry powder
4 cups chicken broth
1 cup sweet potato, boiled to tender and mashed
1/2 cup cream (she calls for half and half, I had heavy cream so I used that)
1 lb. Louisiana crawfish tails, peeled and deveined
Seasonings to taste (salt, Tony’s, garlic and onion powders)


Heat the olive oil in a nonstick pot.  Saute seasoning blend and garlic until tender.  Stir in the flour and cook for one minute, stirring constantly.  Add the molasses, curry powder, chicken broth and sweet potatoes.  Bring to a boil and reduce heat.  Cook 10-15 minutes, stirring occasionally.  Add the cream and crawfish and season to tastes.  Continue cooking until heated.

Crawfish & Sweet Potato Bisque


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