Here's where I've lived:
Ft. Smith, Arkansas
New Orleans, Louisiana
Tonight, I'm going to my Louisiana roots (my dad's family is from the boot) and my last year in New Orleans, and I cooked up some Crawfish Corn Bisque. It's SO good and SO easy. I promise, this isn't turning into a recipe blog, but I do love to cook.
Here's the recipe:
2 cans cream of potato soup
2 cans evaporated milk
1 can creamed corn
1 can whole kernel corn, drained
1 t liquid shrimp/crab boil (you can find it by the fish at the grocery store - I use Zatarain's brand)
1 t Tony Chachere's cajun seasoning
2 pkgs.(12-oz.) frozen crawfish tails, thawed
3 green onions, chopped
Mix all together and heat slowly until warm. Serve over rice to stretch.
When I'm making this for myself, I half the recipe. Tonight, I didn't have any creamed corn, so I just used a can of kernel corn. It's delicious! If you don't already have Tony Chachere's seasoning in your pantry, you have to get it... I use it all the time when I'm cooking. It's a great seasoning!
If you make it, let me know what you think! You'll feel like you're in New Orleans... I promise!