Cajun Corn and Crab Bisque |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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!! Ingredients:
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 1/2 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 |
1/4 cup chopped green onions |
1/2 teaspoon worcestershire sauce |
salt and black pepper to taste |
additional chopped green onions |
Directions:
1. 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.
2. 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.
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