This recipe can also be used as a sauce for Crawfish Pasta. Add 1 lb. cooked penne rigatoni pasta to the Creole Crawfish and Tomato Bisque. Stir until well blended. Serve the Crawfish Pasta with extra Parmesan cheese to sprinkle on top.
Although her family loves a good homemade gumbo, Ms. Lou knows it takes time and money. That’s why when she’s in a hurry, she just uses Blue Runner Gumbo Base. And you know what, they can’t tell the difference!
This colorful and flavorful vegetable succotash is good year-round as a side dish or sprinkled on salads. It gets better as it marinates in the refrigerator and can be served warm, cold, or room temperature.
This creamy and delicious soup is an adaptation of the famous New Orleans dish, “Oysters Rockefeller,” which was named for how rich it is. Ms. Lou loves to also save a few oysters to fry and throw on top as garnish!