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    You are in: Home / Recipes / New Orlean's Corn and Crab Bisque (or Shrimp) Recipe
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    New Orlean's Corn and Crab Bisque (or Shrimp)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    45 mins

    50 mins

    Kikimony's Note:

    You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

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    Units: US | Metric


    1. 1
      Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
    2. 2
      Add flour and whisk until white roux is achieved- DO NOT BROWN.
    3. 3
      Add stocks, seafood seasoning and crabboil stirring while adding.
    4. 4
      Bring to a low boil, then simmer and cook for 30 minutes.
    5. 5
      Add heavy cream, green onions and parsley and cook for 5 minutes.
    6. 6
      Add crabmeat and shrimp.
    7. 7
      Season to taste, simmer for 3-5 more minutes.
    8. 8
      You may add cornstarch dissolved in little water if you prefer this thicker.

    Ratings & Reviews:

    • on November 24, 2006


      I havemade this recipe and twice and both times it was excellent. Worth the effort!!! I omitted the shrimp and used canned crab instead, just an amazing soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for New Orlean's Corn and Crab Bisque (or Shrimp)

    Serving Size: 1 (502 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1260.8
    Calories from Fat 842
    Total Fat 93.6 g
    Saturated Fat 57.1 g
    Cholesterol 371.1 mg
    Sodium 1468.3 mg
    Total Carbohydrate 76.5 g
    Dietary Fiber 6.4 g
    Sugars 9.3 g
    Protein 37.8 g

    The following items or measurements are not included:

    seafood seasoning

    crab boil


    shrimp stock

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