Chunky Cajun Shrimp Bisque

Boil the Potatoes - Boil the diced russet potatoes in crab boil seasoning until tender. Drain and set aside.

Sauté the Vegetables - In a large pot, heat the avocado oil over medium heat. - Add the onion, celery, and bell peppers. Cook until the vegetables are soft, about 8 minutes. - Stir in the garlic and cook for an additional 1-2 minutes.

Add Tomato Paste, Spices, and Boullion - Stir in the sundried tomato paste, all spices, and lobster bouillon. Cook for 2 minutes.

Add Cream Cheese - Add the cream cheese to the pot. - Remove the pot from heat and cover for 5 minutes to let the cream cheese melt. - Stir until fully melted and incorporated.

Add Potatoes, Corn, and Half and Half - Return the pot to medium heat. - Add the boiled potatoes, corn, and half and half to the pot and simmer for 20min

Add the Shrimp - Add the shrimp to the bisque, cut into bite-sized pieces - Cook until the shrimp turn pink and are cooked through, about 10 minutes.

Season and Serve - Garnish with chopped fresh parsley, green onion, or chives. - Serve hot over rice with toasted, buttered, french bread.