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“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.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large heavy saucepan heat butter over medium heat.
  2. Add onion, celery, all of the chopped peppers and garlic.
  3. Cook for 5 minutes.
  4. Combine 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.
  5. Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
  6. Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
  7. Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
  8. Add salt, white pepper, cayenne pepper, hot sauce and corn.
  9. Simmer 5 minutes.
  10. Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
  11. Simmer over low heat until heated through, about 5 minutes.

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