Crawfish and Sweet Potato Bisque
1 Tablespoon olive oil
1 Cup chopped onion
1 Cup chopped green bell pepper
1 Cup chopped celery
1 Teaspoon minced garlic
1/3 Cup all-purpose flour
1/8 Cup molasses
½ Teaspoon ground curry powder
4 Cups fat-free chicken broth
1 (15-ounce) can sweet potatoes (yams), drained, or 1 cup fresh sweet Potatoes, cooked, mashed
½ Cup fat-free Half & Half
1 Pound crawfish tails, drained and rinsed
Salt and pepper to taste
In large nonstick pot coated with nonstick cooking spray, heat oil, sauté onion, green pepper, celery, garlic until tender, 7-10 minutes.
2. Stir in flour, stir one minute. Add molasses, curry, chicken broth, and sweet potatoes, bring to a boil.
3. Reduce heat, cook 10-15 minutes, stirring occasionally. Add Half & Half and crawfish, season to taste.
4. Continue cooking 5 more minutes or until heated thoroughly.
Variations: Terrific Tidbit: Bisque is a thick, creamy, rich soup. Don't let the name intimidate you.
Recipe by: Holly Clegg.