| Servings |
Ingredients
- 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
- 1/2 teaspoon ground curry powder
- 4 cups fat-free chicken broth
- 1 cup can sweet potatoes drained, or 1fresh sweet potatoes, cooked, mashed, 15-ounce
- 1/2 cup fat-free Half & Half
- 1 pound Louisiana crawfish tails drained and rinsed (love this expandable colander)
- Hot sauce to taste
- salt and pepper to taste
Ingredients
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Instructions
- In a large nonstick pot coated with nonstick cooking spray, heat oil, sauté onion, green pepper, celery, and garlic until tender for about 7-10 minutes.
- Stir in flour, stir one minute and add molasses, curry, chicken broth, and sweet potatoes. Bring to a boil.
- Reduce heat and cook 10-15 minutes and stir occasionally. Add Half & Half and crawfish, hot sauce and season to taste. Continue cooking 5 more minutes or until heated thoroughly
Nutritional Info
Nutritional information: Calories 189, Calories from fat (%) 13, Fat (g) 3, Saturated Fat (g) 0, Cholesterol (mg) 78, Sodium (mg) 300, Carbohydrate (g) 27, Dietary Fiber (g) 3, Sugars (g) 8, Protein (g) 14, Diabetic Exchanges: 1 1/2 starch, 1 1/2 very lean meat
Terrific Tip: Bisque is a thick, creamy, rich soup and don’t let the name intimidate you. I can’t wait for you to try my easy crawfish bisque recipe.
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