Prep 30 mins
Cook 45 mins
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.
- 3 tablespoons butter
- 1 cup chopped onion
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1⁄2 cup dry white wine
- 3⁄4 teaspoon dried thyme leaves
- 1⁄2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
- 3 1⁄2 cups heavy whipping cream
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄8 teaspoon ground cayenne pepper (or to taste)
- 1 teaspoon hot sauce
- 1 cup cooked corn
- 1 lb lump crabmeat
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped green onion
- 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.