Louisiana Blue Crab Bisque | Louisiana Kitchen & Culture

Ingredients

• 1/4 cup olive oil
• 5 pounds Louisiana gumbo crabs
• 2 yellow onions, chopped
• 2 fennel bulbs, chopped and washed
• 1 tablespoon tomato paste
• 2 tablespoons turmeric
• 1 tablespoon paprika
• 1 teaspoon red chile flakes
• 2 bay leaves
• 1/2 cup brandy
• 2 gallons water
• 1 1/2 cups Blonde Roux (recipe follows)
• 2 cups heavy cream
• salt and white pepper to taste
• Tabasco sauce to taste
• Gulf crab claws or jumbo lump crabmeat, for garnish