Corn And Crab Bisque, New Orleans School Of Cooking Recipe

Name: Corn And Crab Bisque, New Orleans School Of Cooking
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour; 1/2 cup butter; 1 quart heavy cream, warm to room temperature; 1 quart chicken stock; 3 tablespoons cajun seasoning, to-taste, the school uses Joe's Stuff; 2 garlic cloves, minced; 3 tablespoons garlic, dehydrated flakes; 1 twig thyme (dried is ok); 1 twig rosemary (optional); 1/2 lb crabmeat (claw); 24 ounces corn, with liquid (frozen is ok); 2 tablespoons clove crab boil seasoning (liquid); 1 cup green onion, chopped; 1 tablespoon parsley, chopped

Servings: persons

1/2 cup flour
1/2 cup butter
1 quart heavy cream, warm to room temperature
1 quart chicken stock
3 tablespoons cajun seasoning, to-taste, the school uses Joe's Stuff
2 garlic cloves, minced
3 tablespoons garlic, dehydrated flakes
1 twig thyme (dried is ok)
1 twig rosemary (optional)
1/2 lb crabmeat (claw)
24 ounces corn, with liquid (frozen is ok)
2 tablespoons clove crab boil seasoning (liquid)
1 cup green onion, chopped
1 tablespoon parsley, chopped

1
In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
2
Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
3
Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
4
Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
5
Optional: can add gouda, cheddar, or blue cheese for little kick!

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup flour, 1/2 cup butter, 1 quart heavy cream, warm to room temperature, 1 quart chicken stock, and more.

Yes, Corn And Crab Bisque, New Orleans School Of Cooking falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Crab Bisque, New Orleans School Of Cooking

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