Louisiana Corn and Crab Bisque
"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
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 3 tablespoons butter
- 1 cup chopped onion
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1⁄2 cup dry white wine
- 3⁄4 teaspoon dried thyme leaves
- 1⁄2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
- 3 1⁄2 cups heavy whipping cream
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄8 teaspoon ground cayenne pepper (or to taste)
- 1 teaspoon hot sauce
- 1 cup cooked corn
- 1 lb lump crabmeat
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped green onion
directions
- In large heavy saucepan heat butter over medium heat.
- Add onion, celery, all of the chopped peppers and garlic.
- Cook for 5 minutes.
- 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.
- Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
- Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
- Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
- Add salt, white pepper, cayenne pepper, hot sauce and corn.
- Simmer 5 minutes.
- Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
- Simmer over low heat until heated through, about 5 minutes.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
