Best 2 New Orleans Nawlins Style Crab Bisque Recipes

**New Orleans Nawlins-Style Crab Bisque: A Seafood Symphony in a Bowl**

Immerse yourself in the vibrant culinary heritage of New Orleans with our delectable New Orleans Nawlins-Style Crab Bisque. This creamy, rich, and aromatic soup is a symphony of flavors that pays homage to the city's deep-rooted connection to the sea. Our collection of recipes offers variations to suit every palate, from the classic and authentic to the modern and inventive. Dive into the heart of Louisiana's culinary traditions with our New Orleans Nawlins-Style Crab Bisque, where every spoonful tells a story of culture, history, and love for good food.

Check out the recipes below so you can choose the best recipe for yourself!

NEW ORLEANS (NAWLINS) STYLE CRAB BISQUE

New Orleans (Nawlins) Style Crab Bisque image

Make and share this New Orleans (Nawlins) Style Crab Bisque recipe from Food.com.

Provided by nome179er

Categories Crab

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 pieces bacon
3 tablespoons vegetable oil
1/2 green bell pepper
1 large tomatoes
1/2 medium yellow onion
2 celery ribs
2 carrots
1 1/2 quarts heavy whipping cream
16 ounces lump crabmeat
16 ounces frozen white corn
3 tablespoons cornstarch
1 tablespoon of zatarains crab boil

Steps:

Cook bacon is a large frying pan with a little oil on low to get the grease out of the bacon.
Chop pepper, tomato, onion, celery and carrots, then add to the bacon in the frying pan. Let simmer for about 15-20 minutes on medium low heat.
Preheat oven to 325 degrees.
In a large glass bowl add cream (you can add more or less if you like your bisque thicker or thinner then the recipe calls for), add crab meat, and corn(still frozen).
Put a strainer over top of a small bowl. Take your frying pan with the vegetables and bacon and strain the grease from them into the bowl. Add 3 heaping tablespoons of corn starch to the grease and stir. After blended well add 1 tablespoon of zatarains crab boil to the grease/cornstarch mixture. (you can add more crab boil if you like yours spicier). Stir the crab boil into the mixture.
Add grease/cornstarch/crab boil mixture to the bowl with the crab, cream, and corn. Stir well.
Cover the bowl with foil and bake on 325 degrees for 45 minutes. Stir the mixture every 15 minutes, and remove the foil during the last 10 minutes of cooking.
Optional garnish: sprinkle with pepper and add a little parsley.

Nutrition Facts : Calories 1172.7, Fat 100.7, SaturatedFat 57.2, Cholesterol 388.9, Sodium 474.5, Carbohydrate 47.8, Fiber 5.2, Sugar 2.9, Protein 28.1

CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING

Corn and Crab Bisque, New Orleans School of Cooking image

Make and share this Corn and Crab Bisque, New Orleans School of Cooking recipe from Food.com.

Provided by Momginerd

Categories Crab

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup flour
1/2 cup butter
1 quart heavy cream, warm to room temperature
1 quart chicken stock
3 tablespoons cajun seasoning, to-taste, the school uses Joe's Stuff
2 garlic cloves, minced
3 tablespoons garlic, dehydrated flakes
1 twig thyme (dried is ok)
1 twig rosemary (optional)
1/2 lb crabmeat (claw)
24 ounces corn, with liquid (frozen is ok)
2 tablespoons clove crab boil seasoning (liquid)
1 cup green onion, chopped
1 tablespoon parsley, chopped

Steps:

In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
Optional: can add gouda, cheddar, or blue cheese for little kick!

Nutrition Facts : Calories 932.4, Fat 78.1, SaturatedFat 47.1, Cholesterol 278.7, Sodium 745.1, Carbohydrate 44.8, Fiber 3.6, Sugar 8.3, Protein 19.9

Tips:

Use fresh ingredients whenever possible. This will give your crab bisque the best flavor.
Don't overcook the crab. Overcooked crab will be tough and chewy.
Be patient. Making a good crab bisque takes time. Don't rush the process.
Don't be afraid to experiment. There are many different ways to make crab bisque. Feel free to adjust the recipe to your own taste.

Conclusion:

New Orleans-style crab bisque is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover crab. With its rich flavor and creamy texture, this bisque is sure to be a hit with your family and friends. So next time you have some crab on hand, give this recipe a try. You won't be disappointed!