Friday, March 1, 2013

A Taste Of NOLA: Corn and Crab Bisque

At our house we love Louisiana. And hot sauce. And seafood. I especially love all those things in New Orleans. You know, where you sit down in a restaurant and someone brings you a bowl of something delicious. But sometimes it can be a long time between NOLA fixes and one must make do with an at home reproduction. Such was the case a few days ago when I went trolling, not in the gulf with a net but on the net looking for a recipe for crab bisque. I found this one and everyone loved it.

It was a little pricey since I used an entire large can of lump crab meat at $13.99. Next time I would probably only use half for this and the other half for a seafood pasta sauce to stretch out the grocery budget.
Make your own stock. The essential beginning of any great soup.
2 tablespoons unsalted butter
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery 
1/4 cup chopped red bell pepper
1 tablespoon minced garlic
2 cups chicken broth
1/2 cup dry white wine
3/4 teaspoon dried thyme
1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
3 1/2 cups heavy whipping cream
1 cup cooked corn
1 teaspoon salt
1 teaspoon hot sauce
1 pound lump crabmeat
1 tablespoon chopped parsley
1 tablespoon chopped green onion
16 crab claws, optional
1. Heat the butter over a low to medium heat in a 4-quart saucepot. 
2. Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute.
3. Add chicken broth, white wine and thyme. Bring to boil.
4.  In a small bowl make blond roux by combining oil and flour and stirring until a smooth paste is formed.
5. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.
6.  Add salt, hot sauce and corn. Simmer 5 minutes.
7.  Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and green onions. Simmer until heated.
8. Divide into 4 large bowls. Garnish with crab claws.
Yield: 4 servings
*Original recipe here.

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