Cajun Corn and Crab Bisque
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3tablespoons butter
- 3tablespoons all-purpose flour
- 1tablespoon vegetable oil
- 1large onion, chopped
- 1tablespoon minced garlic
- 1large celery stalk, minced
- Cajun seasoning to taste
- 1cup chicken broth
- 1½ cups frozen corn kernels
- 1bay leaf
- 2cups milk
- 2cups heavy cream
- 1teaspoon liquid shrimp and crab boil seasoning
- 1pound fresh lump crabmeat
- ¼cup chopped green onions
- ½teaspoon Worcestershire sauce
- salt and black pepper to taste
- Additional chopped green onions
Instructions
Step 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.Step 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.