Cajun Corn and Crab Bisque
Description
Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit.
Ingredients
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 tablespoon vegetable oil
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1 large onion, chopped
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1 tablespoon minced garlic
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1 large celery stalk, minced
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Cajun seasoning to taste
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1 cup chicken broth
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1 1/2 cups frozen corn kernels
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1 bay leaf
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2 cups milk
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2 cups heavy cream
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1 teaspoon liquid shrimp and crab boil seasoning
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1 pound fresh lump crabmeat
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1/4 cup chopped green onions
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1/2 teaspoon Worcestershire sauce
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salt and black pepper to taste
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Additional chopped green onions
Directions
1
Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2
Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.