Crawfish and Corn Bisque

From the Kitchen of Brett Broussard1 tablespoon olive ol
2 tablespoons butter
1/2 cup purple onion, chopped fine
1/2 cup tasso, chopeed fine
2 tablespoons celery, chopped fine
1 cup uncooked sweet corn from the cob (Roasted)
1/2 cup roasted red bell pepper, chopped
1 tablespoon garlic, minced
3 tablespoons flour
1 1/2 cups seafood stock
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 pound crawfish tails, whole
1/4 cup parsley, chopped
1/4 cup green onion, chopped
2 tablespoons Paul's Blend seasoning

Over medium heat, add olive oil and butter. Sauté onion, tasso, celery, and corn (about 4 minutes). Add garlic and seasoning and sauté another minute. Stir in flour to make a roux and cook about 2 minutes. Add roasted red peppers and slowly add stock and bring to a boil.

Whisk in milk and heavy cream, bring back to a boil, reduce and simmer 5-7 minutes. Add crawfish tails, parsley, and green onions and simmer for an additional 5-7 minutes.