Yam, Thyme and Lump Crab Bisque
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Measuring cup
- Stove
Ingredients
- 2 cups yams, cooked and mashed
- 1 tsp fresh thyme leaves
- 1 pound jumbo lump crabmeat
- 1/4 cup butter
- 1 tbsp garlic, minced
- 1/2 cup onions, minced
- 1/2 cup red bell pepper, minced
- 1/2 cup claw crabmeat
- 1/2 cup flour
- 2 quarts reserved crab stock
- 1 bay leaf
- 1/4 tsp ground nutmeg
- 1 cup heavy whipping cream
- salt
- pepper
More Like This
Corney’s Low-Fat Crab Bisque
jfolse.com
She-Crab Soup
jfolse.com
Bayou Teche Pork and Yam Breakfast Sausage
jfolse.com
Bayou Teche Pork and Yam Breakfast Sausage
jfolse.com
Shrimp and Okra Gumbo
jfolse.com
Candied Yam and White Chocolate Ice Cream
jfolse.com
Crawfish and Mirliton Bisque
jfolse.com
Curry Shrimp With Broccoli
jfolse.com