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Cajun Corn and Crab Bisque
SUBMITTED BY:
YOYO78
PHOTO BY:
Karen
"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!!"
RECIPE RATING:
Read Reviews
(7)
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PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
Cajun seasoning to taste
1 cup chicken broth
1 1/2 cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 pound fresh lump crabmeat
1/4 cup chopped green onions
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions
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DIRECTIONS
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.
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REVIEWS
Reviewed on Aug. 6, 2007 by
bmw
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bmw
Aug. 6, 2007
This bisque was scrumptious. My kids loved it. I halved the recipe then regretted it because we ate it all so quickly. This will become a regular at our house.
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2 users found this review helpful
This bisque was scrumptious. My kids loved it. I halved the recipe then regretted it because...
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Reviewed on Sep. 21, 2007 by KJinSD
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KJinSD
Sep. 21, 2007
This was absolutely delicious and very quick & easy to make. Cooking time was more around 30 min start to finish. I was worried about the statement that it would taste salty so I didn't add additional salt (the recipe doesn't call for Old Bay seasoning so maybe that's where she went wrong). However, it was not salty at all. I also didn't add the shrimp/crab boil because I didn't have any and didn't know where to get it. I used a can (6 oz) of lump crab meat and a 1/2 pound of fresh, small shrimp (size 90-110). I followed everything else to the tee. Thank you!
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1 user found this review helpful
This was absolutely delicious and very quick & easy to make. Cooking time was more around 30...
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Reviewed on May 4, 2008 by soccergirl37
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soccergirl37
May 4, 2008
This bisque was awesome but a little too bland so I used about 2 tablespoons of Tony Chachere's (cajun seasoning) and now it's tastes like something I would order straight out of new orleans.
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0 users found this review helpful
This bisque was awesome but a little too bland so I used about 2 tablespoons of Tony...
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Reviewed on Feb. 12, 2008 by
KERIS1172
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KERIS1172
Feb. 12, 2008
Loved it! Even with reducing the calories by using Land O Lakes Light butter, fat free milk and fat free half & half inplace of heavy cream..I don't think we were missing out on any flavor. I might have gone a little heavy on the cajun seasoning but I love it! *If you never cooked with bay leaves before... remove them before eating =)
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0 users found this review helpful
Loved it! Even with reducing the calories by using Land O Lakes Light butter, fat free milk...
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Reviewed on Feb. 9, 2008 by
kimmy0316
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kimmy0316
Feb. 9, 2008
Absolutely delicious! Verrry rich. I used 2% milk one time and 1% another along with the heavy whipping cream , and it was still delicious. I did find the darker you manage to get your roux without burning it, the richer the color. My mother, who is an excellent southern cook, raved about it to everyone. The only thing I added was about a tablespoon of Tiger Sauce to up the kick from the crab boil. Made it twice in 2 weeks.
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0 users found this review helpful
Absolutely delicious! Verrry rich. I used 2% milk one time and 1% another along with the heavy...
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Reviewed on Oct. 27, 2007 by SNICKERS141
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SNICKERS141
Oct. 27, 2007
This soup tasted very good, but the appearance left a lot to be desired. It tended to look a little greasy or watery. The taste was good, but I am going to work on making it look better.
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0 users found this review helpful
This soup tasted very good, but the appearance left a lot to be desired. It tended to look a...
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Reviewed on Oct. 21, 2007 by
Karen
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Karen
Oct. 21, 2007
This was good BUT, between the salt in the Creole seasoning and the salt in the Old Bay seasoning and the salt in the Worchestershire... this was like a salt lick. Even my son who always adds more salt, thought it was too salty. I know that my Cajun BF wouldn't like this because of the salt. I will keep the recipe, but I won't add the Old Bay or additional salt to the bisque. I did add finely diced carrots, dried parsley (towards the end) ps: Old Bay brand crab and shrimp boil (liquid) was used.
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0 users found this review helpful
This was good BUT, between the salt in the Creole seasoning and the salt in the Old Bay...
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