Louisiana Crab, Shrimp and Corn Bisque
Gia
ingredients
- 2 tbsp butter
- 1 cup chopped onion
- 1/4 cup chopped red bell peppers
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 tbsp minced garlic
- 2 cups shrimp stock or chicken broth
- 1/2 cup dry white wine
- 1/2 tsp dried thyme
- 1/4 cup vegetable oil
- 1/4 cup flour
- 3 1/2 cups heavy cream (very low fat and low calorie, as you can see)
- 1 tsp salt
- 1 tsp hot sauce
- 1 cup whole kernel corn
- 1/2 pound lump crabmeat (picked over for shells and cartilage)
- 1/2 pound medium-sized peeled shrimp
- 1 tbsp chopped parsley
- 2 tbsp chopped green onions
- optional: 16 crab claws
directions
- 1
Heat butter in large saucepan over medium heat. Add onions, peppers, celery and garlic and cook, stirring, for 1 minute. Add the stock, wine and thyme and bring to a boil.
- 2
In a skillet over medium heat, combine the oil and flour and, stirring constantly, make a blond roux. Add the roux to the mixture in the saucepan and mix well to blend Add the cream in a steady stream, whisking with a wire whisk to combine the mixture. Add the salt, hot sauce and corn. Simmer for 5 minutes.
- 3
Add crabmeat and shrimp, parley and green onions and cook for about 5 minutes, or until soup is well heated and shrimp are cooked. Garnish with crab claws to serve.
Source: Carole Neff
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