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Cajun Corn and Crab Bisque Good Recipes

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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
  • 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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