SO Crawfish and Sweet Potato Bisque

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.

Recipes from:  Holly Clegg
The Healthy Cooking Blog


Serving Size: 8 (1-cup) servings

Cook Time: 1 hour