Corn And Crab Bisque New Orleans School Of Cooking Recipes

CORN AND CRAB BISQUE

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

CORN AND CRAB BISQUE

Steps:

• Melt the butter in a pan. Add the corn, onion, celery, bell pepper and garlic, and sauté until tender. Whisk in the flour to make a white roux. Do not brown. Strain the stock through a fine mesh strainer. Slowly add the stock to the roux, then reduce heat and let simmer for 30 minutes. Add heavy cream, green onion and parsley. Cook for 3 more minutes, then gently fold in crabmeat. Be careful to not break up the large chunks of crabmeat. Season with salt and pepper to taste.

CAJUN CORN AND CRAB BISQUE

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.

NEW ORLEANS (NAWLINS) STYLE CRAB BISQUE

Steps:

• Cook bacon is a large frying pan with a little oil on low to get the grease out of the bacon.
• Chop pepper, tomato, onion, celery and carrots, then add to the bacon in the frying pan. Let simmer for about 15-20 minutes on medium low heat.
• Preheat oven to 325 degrees.
• In a large glass bowl add cream (you can add more or less if you like your bisque thicker or thinner then the recipe calls for), add crab meat, and corn(still frozen).
• Put a strainer over top of a small bowl. Take your frying pan with the vegetables and bacon and strain the grease from them into the bowl. Add 3 heaping tablespoons of corn starch to the grease and stir. After blended well add 1 tablespoon of zatarains crab boil to the grease/cornstarch mixture. (you can add more crab boil if you like yours spicier). Stir the crab boil into the mixture.
• Add grease/cornstarch/crab boil mixture to the bowl with the crab, cream, and corn. Stir well.
• Cover the bowl with foil and bake on 325 degrees for 45 minutes. Stir the mixture every 15 minutes, and remove the foil during the last 10 minutes of cooking.
• Optional garnish: sprinkle with pepper and add a little parsley.

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.

CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING

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!

COPELAND'S CRAB BISQUE RECIPE - (3.8/5)

Steps:

• Add all ingredients together. Cook on medium low heat for 2 hours. Put temperature on low heat for 2 more hours. In each bowl, sprinkle Old Bay Seasoning on top of the bisque and serve. If you like additional spice, then sprinkle a little more pepper and cayenne on top. Serve it unstirred. The crab and corn will sit at the bottom, so remember to scoop from the bottom of the pot into the bowl first and then add more of the cream.