Easy Crawfish Bisque

• 2 cups onions, chopped
• 4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cream of onion soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 4 (12 ounce) cans evaporated milk
• 1 lb Velveeta Mexican cheese, cut into 1/2-inch cubes
• 2 (14 1/2 ounce) cans corn, drained
• 2 lbs crawfish tails (I usually use 1 pound of crawfish and 1 pound of shrimp)
• 2 tablespoons cajun seasoning

1. Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
2. **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
3. Add soups and milk, stir until well incorporated.
4. Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
5. Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.

onions, garlic, red bell pepper, cream of celery soup, cream of onion soup, cream of chicken soup, milk, cheese, corn, crawfish tails, cajun seasoning

Taken from www.food.com/recipe/easy-crawfish-bisque-446770 (may not work)