Crawfish & Shrimp Bisque

• 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

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.

cambells cream, cream of mushroom soup, cream of celery soup, chicken broth, chachere, white onion, red bell pepper, green pepper, stalk celery, garlic, salt, frozen corn, fresh shrimp, cream

Taken from www.food.com/recipe/crawfish-shrimp-bisque-398046 (may not work)