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Cajun Corn and Crab Bisque |
"This creamy, Cajun crab soup has been in my own family for years. It's comfort meals throughout the winter, a 'persist with your bones' soup!!"
Ingredients :
- three tablespoons butter
- 3 tablespoons all-cause flour
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 large celery stalk, minced
- Cajun seasoning to flavor
- 1 cup fowl broth
- 1 half of 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 inexperienced onions
- half teaspoon Worcestershire sauce
- salt and black pepper to taste
- Additional chopped green onions
Instructions :
Prep : 20M | Cook : 8M | Ready in : 50M |
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- Melt the butter in a small saucepan over medium warmth; then step by step whisk in the flour. Cook five to 7 mins, whisking continuously, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium warmness. Combine the onion, garlic, and celery and cook dinner 1 minute. Add the Cajun seasoning to taste. Stir within the broth, corn, and bay leaf. Bring to a simmer, then pour within the milk, cream, and liquid crab boil. When the mixture begins to simmer, lessen warmth to low and simmer 7 minutes. Stir within the roux, 1 tablespoon at a time, mixing very well. Continue to cook dinner, on low heat, whisking till mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to eight minutes more. Season with salt and pepper to flavor.
Notes :
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