Cajun Corn and Crab Bisque
Ingredients
- butter (3 tablespoons)
- all-purpose flour (3 tablespoons)
- vegetable oil (1 tablespoon)
- onion (1 large)
- garlic (1 tablespoon)
- celery (1 large)
- Cajun seasoning (0 )
- chicken broth (1 cup)
- frozen corn kernels (1.5 cups)
- bay leaf (1 )
- milk (2 cups)
- heavy cream (2 cups)
- liquid shrimp and crab boil seasoning (1 teaspoon)
- fresh lump crabmeat (1 pound)
- chopped green onions (0.25 cup)
- Worcestershire sauce (0.5 teaspoon)
- salt (0 )
- black pepper (0 )
- Additional chopped green onions (0 )
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.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 388
- fat: 30 g
- sats: 18 g
- carbs: 16 g
- fibre: 1 g
- protein: 15 g
- salt: 0 g