Louisiana Crab & Corn Bisque Recipe | Bayou Gotham® Hot Sauce
This rich Louisiana staple is one of the most delicious ways to start a meal, and there’s no perfect time than Holiday Season to indulge in its decadence. A hearty bisque to serve for a winter...
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Cooking tools:
- Saucepan
- Whisk
- Dutch oven
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Bay leaf
- Mixing bowl
- Ladle
- Pepper mill
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 tbsp minced garlic
- 1 large celery stalk, minced
- Cajun / Creole seasoning to taste
- 1 cup chicken broth
- 1 ½ cups frozen corn kernels
- 1 bay leaf
- 2 cups whole milk
- 2 cups heavy cream
- 1 tsp liquid shrimp and crab boil concentrate
- 1 pound fresh lump crabmeat
- ¼ cup chopped green onions
- ½ tsp Worcestershire sauce
- sea salt
- pepper
- chopped green onions
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