Best 2 Cajun Corn And Crab Bisque Recipes

Indulge in the tantalizing flavors of Cajun Corn and Crab Bisque, a symphony of bold spices and succulent seafood. This delectable soup embodies the essence of Louisiana cuisine, where the holy trinity of bell peppers, onions, and celery forms the aromatic base, complemented by a medley of flavorful seasonings. Fresh corn lends its natural sweetness, while tender crab meat adds a luxurious texture and briny depth. Dive into this hearty and comforting bisque, perfect for a cozy meal or as an impressive appetizer. Accompany your bisque journey with a trio of delectable recipes: a vibrant Cajun Corn and Crab Salad, a zesty Cajun Crab Cakes, and a creamy Cajun Corn Chowder. Each recipe captures the spirit of Cajun cooking, offering a unique culinary experience that will transport your taste buds to the heart of Louisiana.

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CAJUN CORN AND CRAB BISQUE

Cajun Corn and Crab Bisque image

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!!

Provided by Jodi Hanlon

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 8

Number Of Ingredients 18

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 ½ 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
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions

Steps:

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.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g

CAJUN CORN AND CRAB BISQUE

Cajun Corn and Crab Bisque image

Make and share this Cajun Corn and Crab Bisque recipe from Food.com.

Provided by pammyowl

Categories Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery, minced
cajun seasoning
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 lb fresh lump crabmeat
1/4 cup chopped green onion
1/2 teaspoon Worcestershire sauce
salt and black pepper
additional chopped green onion

Steps:

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.

Tips:

- Use fresh or frozen corn kernels for the best flavor. If using frozen corn, thaw it before using. - Be sure to cook the bacon until it's crispy. This will add a lot of flavor to the bisque. - Don't be afraid to add some heat to the bisque with cayenne pepper or hot sauce. - Serve the bisque with a dollop of sour cream and a sprinkle of chopped green onions. - For a thicker bisque, add more cornstarch or flour. - If you don't have any crab meat on hand, you can substitute shrimp or chicken.

Conclusion:

This Cajun corn and crab bisque is a delicious and easy-to-make soup that's perfect for a cold winter day. It's packed with flavor from the corn, crab, and bacon, and it's sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying soup, give this Cajun corn and crab bisque a try.

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