Corn and Crab Bisque
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.