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New Orleans Corn Bisque with Smoked Sausage
This is a great recipe. I did as others suggested and used frozen corn instead of canned corn. I also used 3/4 tsp of Tony Chachere's Creole Seasoning rather than the salt. I cooked it the first time for a company luncheon and there wasn't a drop left. Huge success.
2 users found this review helpful
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Reviewed On:
Oct. 30, 2009
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