New Orlean's Corn and Crab Bisque (or Shrimp) |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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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. Ingredients:
1 cup butter |
1 (11 ounce) can creamed corn |
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears) |
1 lb lump crabmeat |
1 cup chopped onion |
1 cup chopped celery |
1/2 cup chopped red bell pepper |
1/4 cup diced garlic |
1/2 teaspoon seafood seasoning (i use blackened redfish seas.) |
1/8 teaspoon crab boil |
1 cup flour |
1 1/2 quarts corn stock |
1 1/2 quarts shrimp stock |
1 lb boiled shrimp, peeled (optional) |
1 pint heavy whipping cream |
1/2 cup sliced green onion top |
1/2 cup parsley |
salt |
white pepper |
Directions:
1. Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
2. Add flour and whisk until white roux is achieved- DO NOT BROWN.
3. Add stocks, seafood seasoning and crabboil stirring while adding.
4. Bring to a low boil, then simmer and cook for 30 minutes.
5. Add heavy cream, green onions and parsley and cook for 5 minutes.
6. Add crabmeat and shrimp.
7. Season to taste, simmer for 3-5 more minutes.
8. You may add cornstarch dissolved in little water if you prefer this thicker.
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