New Orleans Corn And Crab Bisque Or Shrimp Recipes

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CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING



Corn and Crab Bisque, New Orleans School of Cooking image

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

1/2 cup flour
1/2 cup butter
1 quart heavy cream, warm to room temperature
1 quart chicken stock
3 tablespoons cajun seasoning, to-taste, the school uses Joe's Stuff
2 garlic cloves, minced
3 tablespoons garlic, dehydrated flakes
1 twig thyme (dried is ok)
1 twig rosemary (optional)
1/2 lb crabmeat (claw)
24 ounces corn, with liquid (frozen is ok)
2 tablespoons clove crab boil seasoning (liquid)
1 cup green onion, chopped
1 tablespoon parsley, chopped

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



Cajun Corn and Crab Bisque image

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

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
Cajun seasoning to taste
1 cup chicken broth
1 ½ cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 pound fresh lump crabmeat
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions

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

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