So Easy a Caveman Could Do It

When I was growing up, my mom always made gumbo at the first sign of fall. And with the first cool breeze passing though recently, that's exactly what I did, too. It is a tradition that most cajuns have adopted and one that I eagerly anticipate all year. For some reason the chill in the air paired with warm soup just does something for the soul. Whether you're sick and sipping down some hot chicken soup or enjoying a tasty bisque on a lazy afternoon, I find that soups in general have a soothing and comforting effect.

Well, last year I tried a new recipe for Corn & Crawfish Bisque (compliments of my cousin), and I just made another pot of it on Monday. This time, however, I substituted the crawfish for potatoes, or I suppose you could substitute it for shrimp as well. This recipe is so easy and delicious that I just had to share it. And all you really need is a can opener! For those interested, I will post it below:

Ingredients:
1 can cream of mushroom
1 can cream of celery
1 can cream of potato
1 can Rotel
1 can creamed corn
1 can regular corn
3 cans milk (or 3 cups of milk)
16 oz velveeta cheese
2 tbsp butter
1 package crawfish tails (optional)

Directions:
In large pot, add all 3 cans of soup, milk, butter and the velveeta cheese (cut into cubes). Turn heat on medium, stirring often, until all cheese is melted and mixture is smooth. Then add the Rotel tomatoes, creamed corn, regular corn, crawfish tails (defrosted) and salt & pepper to taste. I actually like to season with a bit of Tony's (of course), but due to the crawfish and the Rotel tomatoes, you may not need any other seasoning. Turn heat down to medium/low and let simmer for about 20 minutes, stirring occasionally. Serve and enjoy!!!