Corn and Crab Bisque

Bisque is a creamy, well-seasoned soup that originated in France. It includes the strained broth of crustaceans such as lobster, shrimp, crab and crawfish.

This delicious delicate soup is an elegant dish for the holidays or the New Orleans Réveillon [REH-vee-on] dinner, which means “awakening” in French.  The Creoles families in the early1800s started the tradition of gathering on Christmas Eve to attend midnight mass and go home for a long dinner. After fasting all day, a large meal of special dishes such as oyster gumbo, various meats including grillades (meat in a rich gravy), egg dishes, and cake with cream sauce were served into the early morning hours. This tradition became less popular by the mid-19th century. But in the late 1980s, it was brought back by the French Quarter Festivals, Inc., nonprofit organization, suggested resuming this tradition with New Orleanians at restaurants instead of their homes. Currently, many restaurants have special Réveillon dinner menus for the weeks around the holidays. 

SUPPLIES

• Heavy gauge pot

INGREDIENTS

~ROUX~

• 1/2 cup butter (1 stick)
• 1 cup all – purpose flour

~BISQUE~

• 1 stick unsalted butter
• 1 cup all-purpose flour
• 1 cup finely diced onion
• 1 cup finely diced celery
• ½ cup finely diced green & red bell peppers
• ¼ cup minced garlic
• 2 ½ quarts shellfish stock or chicken stock (warm)
• 3 cups corn (cooked and cut off the cob or frozen corn)  
• 1 pound jumbo lump crabmeat (Blue Crab)
• ½ pound Gulf shrimp, small to medium size, peeled and deveined (optional)
• 1 pint heavy cream
• ½ cup diced green onions
• ½ cup parsley
• Paul Prudhomme’s Seafood Magic®
• Paul Prudhomme’s New Orleans Magic®
• Salt and pepper to taste

PREPARATION

~BLONDE ROUX~

In heavy gauge pot or ceramic lined pot, heat one stick of butter until melted and add the flour.

Whisk the roux constantly for about 5 minutes until it becomes a thick blonde-beige color.

Add the vegetables (celery, onion and peppers) to the roux and cook them until they are soft. Caution not to burn the roux.

~BISQUE~

Then slowly add the seafood stock or chicken stock to the vegetables and roux, while stirring it over medium heat.

Add Paul Prudhomme’s Seafood Magic Seasoning®, Paul Prudhomme’s New Orleans Magic Seasoning®, green onions and parsley.

Allow it to come to a boil then decrease heat to simmer for about 30 minutes.  

Slowly add heavy cream and stir until it becomes well incorporated. Simmer for 10 minutes. Stir frequently so the bisque does not stick to the bottom of the pot.

Fold in the crabmeat so as not to break it up. Allow it to simmer for about 5 minutes.

Add salt and pepper to taste.

Enjoy this exquisite dish!

Print Pin

Corn and Crab Bisque

Course Soup

Author Monique Olivier Getzinger

Ingredients

Roux

• 1 stick unsalted butter
• 1 cup all-purpose flour

Bisque

• 3 cups corn kernels (cooked and cut off the cob is recommended, but frozen is a good option)
• 1 pound lump crabmeat (Blue Crab)
• 1/2 pound Gulf brown shrimp, small to medium, peeled & deveined
• 1 cup finely diced onion
• 1 cup finely diced celery
• ½ cup finely diced green and red peppers
• 1 tbsp minced fresh garlic
• 2½ quarts shellfish stock or chicken stock
• 1 pint heavy cream
• ½ cup diced green onions
• ½ cup parsley
• ½ cup diced green onions
• 2 tsp Paul Prudhomme’s Seafood Magic®
• 1 tsp Paul Prudhomme’s New Orleans Magic®
• Salt and pepper to taste

Instructions

~Roux~

• In heavy gauge pot or ceramic lined pot, heat one stick of butter until it has melted and add the flour.
• Whisk the roux constantly for about 5 minutes until it becomes a thick blonde-beige color.
• Add the vegetables (celery, onion and peppers) to the roux and cook them until they are soft, but caution not to burn the roux.

~Bisque~

• Slowly add the seafood stock or chicken stock to the vegetables and roux, while stirring it over medium heat.
• Add Paul Prudhomme’s Seafood Magic Seasoning®, Paul Prudhomme’s New Orleans Magic Seasoning®, green onions and parsley.
• Allow it to come to a boil then decrease heat to simmer for about 30 minutes.  
• Slowly add heavy cream and stir to incorporate it thoroughly and simmer for 10 minutes. Stir frequently so the bisque does not stick to the bottom of the pot.
• Fold in the lump crabmeat so as not to break up the crabmeat. Allow to simmer for about 5 minutes.
• Add salt and pepper to taste.

Enjoy Keeping It Creole!⚜️

Keeping It Creole, LLC

Enjoy Keeping It Creole!