Corn and Crab Bisque, New Orleans School of Cooking

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup flour
  • 12
    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)
  • 12
    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
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DIRECTIONS

  • 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!
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