LOUISIANA CORN AND CRAB BISQUE
This recipe comes from one of our local chefs, Patrick Mould. He calls it the quintessential Louisiana Bisque. I would have to agree with him.
Provided by Luby Luby Luby
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In large heavy saucepan heat butter over medium heat.
- Add onion, celery, all of the chopped peppers and garlic.
- Cook for 5 minutes.
- Combine 1/4 cup oil and 1/4 flour in small saucepan and cook over medium heat for approximately 3 minutes (do not brown) and remove from heat.
- Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
- Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
- Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
- Add salt, white pepper, cayenne pepper, hot sauce and corn.
- Simmer 5 minutes.
- Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
- Simmer over low heat until heated through, about 5 minutes.
CORN AND CRAB BISQUE
Steps:
- In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
- Combine all ingredients thoroughly.
CAJUN CORN AND CRAB BISQUE
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g
CORN AND CRAB BISQUE
This delicious bisque comes from the Louisiana Lagniappe restaurant in Destin, Florida. The restaurant is wonderful and serves complimentary hushpuppies as you wait for your order.As you're eating on the deck, you can watch the sun set. From a June 2006 issue of Bon Appetit.
Provided by Leslie in Texas
Categories Crab
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1/4 cup butter in small saucepan over medium-low heat.
- Add flour and cook 2 minutes, stirring constantly(do not brown); remove roux from heat.
- In large heavy pot, melt remaining butter over medium heat.
- Add onions,bell pepper and celery;saute until the onions are tender, about 10 minutes.
- Add garlic and thyme and cook 2 minutes.
- Add wine and simmer until wine is absorbed, about 2 minutes.
- Whisk in roux.
- Add clam juice and corn and bring to boil.
- Simmer until soup thickens, stirring occasionally, about 15 minutes.
- Add cream, worcestershire and cayenne pepper and bring to simmer.
- Stir in crabmeat and green onions.
- Season to taste with salt and pepper.
- Sprinkle with parsley and serve.
CORN AND CRAB SOUP BISQUE CHOWDER
Found this recipe for Zaar World Tour 5 on real cajun recipe website...looks tasty... this is what it said;The 2007 Lacombe Crab Cook-Off Festival truly has something for everyone. The community of Lacombe, Louisiana welcomes its visitors with a weekend of fun and pure pleasure. Great entertainment, great food, wonderful artwork, carnival rides, and friendly folks, all set under the majestic live oaks at John Davis Park DO WE HAVE CRABS? Why sure we do (in LeCompte). We have boiled crabs, we have crab cakes, we have soft shell crab poor boys, and more. More could maybe be this dish.
Provided by Thea
Categories Chowders
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Sauté pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.
CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING
Make and share this Corn and Crab Bisque, New Orleans School of Cooking recipe from Food.com.
Provided by Momginerd
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
- Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
- Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
- Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
- Optional: can add gouda, cheddar, or blue cheese for little kick!
Nutrition Facts : Calories 932.4, Fat 78.1, SaturatedFat 47.1, Cholesterol 278.7, Sodium 745.1, Carbohydrate 44.8, Fiber 3.6, Sugar 8.3, Protein 19.9
CAJUN CORN AND CRAB BISQUE
Make and share this Cajun Corn and Crab Bisque recipe from Food.com.
Provided by pammyowl
Categories Crab
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
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