Subj : 10/19 Seafood Bisque - 5
To : All
From : Dave Drum
Date : Thu Oct 19 2023 15:20:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cajun Corn & Crab Bisque
Categories: Seafood, Vegetables, Herbs, Dairy
Yield: 8 Servings
3 tb Butter
3 tb A-P flour
1 tb Oil
1 lg Onion; chopped
1 tb Minced garlic
1 lg Celery rib; minced
Cajun seasoning *
1 c Chicken broth
1 1/2 c Corn niblets; thawed if
- frozen
1 Bay leaf
2 c Milk
2 c Heavy cream
1 ts Liquid shrimp & crab boil
- seasoning
1 lb Fresh lump crabmeat
1/4 c Chopped green onions
1/2 ts Worcestershire sauce
Salt & black pepper
Add'l chopped green onions;
- garnish
* Tony Chachere's (green can) or Louisana Fish Fry
(orange can) or blend your own - UDD
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.
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.
Yield: 8 servings
By Jodi Hanlon
RECIPE FROM:
https://www.allrecipes.com
Uncle Dirty Dave's Archives
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