Crawfish & Shrimp Bisque

Chef Geoff in New Orleans's Note:

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Yield: 1.5 gallons

• 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

Directions:

1. Combine in a very large pot and heat just to boiling and then simmer covered --
2. 4 cans Cambell's cream of potato soup.
3. 1 can cream of mushroom soup.
4. 1 can cream of celery soup.
5. 1 quart chicken broth.
6. 2 tablespoons Tony Chachere's.
7. Meanwhile, sautee the following vegetables in olive oil --
8. 1 large white onion, chopped.
9. 1 red bell pepper, chopped.
10. 1 green pepper, chopped.
11. 2 large stalks celery, chopped.
12. 1 heaping tablespoon minced garlic.
13. salt & black pepper.
14. When the vegetables are soft, add to simmering pot.
15. And add 6-8 cups frozen corn.
16. Simmer covered for at least two hours --
17. Then add --
18. 2 pounds Louisiana crawfish tails with fat.
19. 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
20. Simmer covered for 15-20 minutes --
21. Turn off heat and add 1 pint of 1/2 & 1/2 cream.
22. Stir to heat through and serve.