LOUISIANA CRAB & CORN BISQUE

This rich Louisiana staple is one of the most delicious ways to start a meal, and there’s no perfect time than Holiday Season to indulge in its decadence. A hearty bisque to serve for a winter brunch, a Christmas dinner, or on Super Bowl Sunday. 

Preparing Time: 15 min
Cooking Time: 25 to 30 min
Prepared for: 6 to 8 people

Ingredients:

· 3 tbsp unsalted butter
· 3 tbsp all-purpose flour
· 1 tbsp vegetable oil
· 1 large onion, chopped
· 1 tbsp minced garlic
· 1 large celery stalk, minced
· Cajun / Creole seasoning to taste
· 1 cup chicken broth
· 1 ½ cups frozen corn kernels
· 1 bay leaf
· 2 cups whole milk
· 2 cups heavy cream
· 1 tsp liquid shrimp and crab boil concentrate
· 1 pound fresh lump crabmeat
· ¼ cup chopped green onions
· ½ tsp Worcestershire sauce
· sea salt and pepper to taste
· chopped green onions

Make a Roux. Melt the unsalted butter in a small saucepan over medium heat; then casually whisk in the flour. Cook 8 to 10 minutes, whisking constantly, until a golden roux forms. Set aside.

Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 to 2 minutes. Add the Cajun / Creole 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 for 7 minutes. Stir in the roux with a spoon, 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 sea salt and pepper to taste.

Kick it up with some Creole Heat ‘n’ Soul — dash in Bayou Gotham^® BAYOU BOURRÉ Louisiana Boil and RUBY REBELLE Bourbon Cayenne Hot Sauces.