Louisiana Corn & Crab Bisque
From twill10 8 years agoIngredients
- https://louisiana.kitchenandculture.com shopping list
- Louisiana Corn & Crab Bisque shopping list
- Recipe courtesy of Chef Patrick Mould shopping list
- Serves 4 shopping list
- Ingredients: shopping list
- •2 tablespoons unsalted butter shopping list
- •1 cup chopped onion shopping list
- •1/2 cup chopped green bell pepper shopping list
- •1/2 cup chopped celery shopping list
- •1/4 cup chopped red bell pepper shopping list
- •1 tablespoon minced garlic shopping list
- •2 cups chicken broth shopping list
- •1/2 cup dry white wine shopping list
- •3/4 teaspoon dried thyme shopping list
- •1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour) shopping list
- •3½ cups heavy whipping cream shopping list
- •1 cup cooked corn shopping list
- •1 teaspoon salt shopping list
- •1 teaspoon hot sauce shopping list
- •1 pound lump crabmeat shopping list
- •1 tablespoon chopped parsley shopping list
- •1 tablespoon chopped green onion shopping list
- •16 crab claws, optional for garnish shopping list
How to make it
- Method:
- Heat the butter over a low to medium heat in a 4-quart saucepot. Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute. Add chicken broth, white wine and thyme. Bring to boil.
- In a small bowl make blond roux by combining oil and flour and stirring until a smooth paste is formed. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken. Add salt, hot sauce and corn. Simmer 5 minutes.
- Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and green onions. Simmer until heated.
- Divide into 4 large bowls. Garnish with crab claws (optional).
- Chef's Note: This is the quintessential Louisiana Bisque. You can use any fresh seafood, but jumbo lump crab, in my opinion is the best. The flavor obtained when it is simmered in the cream is to die for; worry about the calories later.
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