Cajun Corn and Crab Bisque

Name: Cajun Corn and Crab Bisque
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 1 bay leaf; 3 Tbsps butter; 8 servings Cajun seasoning to taste; 1 large celery stalk, minced; 237 milliliters chicken broth; 355 milliliters frozen corn kernels; 1 teaspoon liquid shrimp and crab boil seasoning; 3 Tbsps all-purpose flour; 1 Tbsp minced garlic; 59 milliliters chopped green onions; 8 servings Additional chopped green onions; 473 milliliters heavy cream; 454 grams fresh lump crabmeat; 473 milliliters milk; 1 large onion, chopped; 8 servings salt and black pepper to taste; 1 Tbsp vegetable oil; 1 teaspoons Worcestershire sauce

Cajun Corn and Crab Bisque might be a good recipe to expand your main course recipe box. This recipe serves 8. One portion of this dish contains around 15g of protein, 31g of fat, and a total of 396 calories. If you have liquid shrimp and crab boil seasoning, butter, milk, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 50 minutes. It is a reasonably priced recipe for fans of Creole food.

Instructions

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Heat the oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Combine the onion, garlic, and celery and cook 1 minute.

Ingredients you will need

Celery

Garlic

Onion

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.

Ingredients you will need

Worcestershire Sauce

Cajun Seasoning

Salt And Pepper

Green Onions

Crab Boil Seasoning

Bay Leaves

Crabmeat

Broth

Cream

Corn

Milk

Equipment you will use

Whisk

Equipment

Whisk

Sauce Pan

Dutch Oven

Ingredients

Servings:

bay leaf 3Tbsps

butter 8servings

Cajun seasoning to taste 1large

celery stalk, minced 237milliliters

chicken broth 355milliliters

frozen corn kernels 1teaspoon

liquid shrimp and crab boil seasoning 3Tbsps

all-purpose flour 1Tbsp

minced garlic 59milliliters

chopped green onions 8servings

Additional chopped green onions 473milliliters

heavy cream 454grams

fresh lump crabmeat 473milliliters

milk 1large

onion, chopped 8servings

salt and black pepper to taste 1Tbsp

vegetable oil 1teaspoons

Worcestershire sauce

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Terras Gaudan O Rosal Albarino Blend with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.