What's for dinner?

Crawfish bisque stuffed baked potatoes!

(This is a Frank Davis recipe)

4 Tbsp. extra virgin olive oil
2/3 cup onion, celery, bell pepper, garlic, parsley mix
1 cup diced Portabella mushrooms (I used plain old white mushrooms)
1 can Campbell’s Cream of Shrimp Soup
1 lb. Louisiana crawfish tails
1/3 cup heavy cream
1 tsp. salt and pepper mix
2 tsp. Frank Davis Seafood Seasoning ( didn't use- crawfish was seasoned enough!)
6-8 pats unsalted butter
1 bunch green onions, sliced for garnish
2 cups Italian Shredded Six-Cheese Blend

Start off by taking a heavy, non-stick, high-sided frypan or Dutch oven and heating the olive oil
until it just begins to smoke. Then drop in the onion-celery -bell pepper-garlic-parsley mixture and sauté it—stirring constantly—until it wilts and begins to soften.

Next, toss in the Portabella mushrooms and quickly stir them around in the seasoning mixture.
Then stir in the can of soup, taking care to thoroughly mix all the pan ingredients into it until uniformly blended. (Note—all the while the fire is still on high).

At this point, drop in the crawfish tails , along with the heavy cream. Then harmoniously combine everything in the pan until all the ingredients are completely blended. Immediately, though, reduce the fire to medium-low, stir the “bisque” continuously to fully blend the cream and soup mix, and sprinkle in the salt and pepper mix and the seafood seasoning. After about 8-10 minutes of simmering, the dish should be tasted and the seasonings readjusted if necessary.

When you’re ready to eat, whisk in the pats of butter to create a creamy consistency in the bisque, ladle out generous portions of it into warm soup bowls, and garnish each serving with a sprinkling of green onions and a handful of shredded cheese. Toasted bread sticks make a nice accompaniment.

Variations: If you would like to serve the bisque as a more essential entrée, it can be heaped over a bowl of rice, ladled over a plate of your favorite pasta, or liberally poured over a supersize baked potato.

VERY VERY yummy!! The salad just came from a bag...haha.