1 hr 15 mins
Luby Luby Luby's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1In large heavy saucepan heat butter over medium heat.
- 2Add onion, celery, all of the chopped peppers and garlic.
- 3Cook for 5 minutes.
- 4Combine 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.
- 5Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
- 6Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
- 7Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
- 8Add salt, white pepper, cayenne pepper, hot sauce and corn.
- 9Simmer 5 minutes.
- 10Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
- 11Simmer over low heat until heated through, about 5 minutes.
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Nutritional Facts for Louisiana Corn and Crab Bisque
Serving Size: 1 (609 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1037.2
- Calories from Fat 796
- Total Fat 88.4 g
- Saturated Fat 53.9 g
- Cholesterol 394.2 mg
- Sodium 1584.2 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 2.6 g
- Sugars 5.0 g
- Protein 34.3 g
The following items or measurements are not included: