LOUISIANA CORN AND CRAB BISQUE

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Louisiana Corn and Crab Bisque image

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.

Provided by Luby Luby Luby

Categories     Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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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