Best 2 Cajun Corn And Crab Bisque Recipes

Are you craving a hearty and flavorful soup that combines the bold flavors of Cajun cuisine with the delicate sweetness of crab and corn? Look no further than our ultimate guide to the best Cajun corn and crab bisque recipe. Whether you're a seasoned chef or a home cook looking to impress your family and friends, this comprehensive guide will take you on a culinary journey to create the most delectable Cajun corn and crab bisque. From selecting the freshest ingredients and mastering the art of the Cajun roux to perfecting the balance of spices and textures, we'll provide you with all the essential steps and expert tips to create a soup that's sure to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

CAJUN CORN AND CRAB BISQUE

Cajun Corn and Crab Bisque image

This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!

Provided by Jodi Hanlon

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 8

Number Of Ingredients 18

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
Cajun seasoning to taste
1 cup chicken broth
1 ½ 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
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions

Steps:

Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g

CAJUN CORN AND CRAB BISQUE

Cajun Corn and Crab Bisque image

Make and share this Cajun Corn and Crab Bisque recipe from Food.com.

Provided by pammyowl

Categories Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery, minced
cajun seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 lb fresh lump crabmeat
1/4 cup chopped green onion
1/2 teaspoon Worcestershire sauce
salt and black pepper
additional chopped green onion

Steps:

Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

Tips:

Use fresh ingredients: Fresh corn and crab will give your bisque the best flavor. If you can't find fresh crab, you can use frozen or canned crab, but the flavor will not be as good.
Don't overcook the corn: The corn should be cooked until it is tender, but not mushy. Overcooked corn will make your bisque thick and starchy.
Use a good quality broth: The broth is the base of your bisque, so it's important to use a good quality broth. A homemade broth is always best, but you can also use a good quality store-bought broth.
Season to taste: Don't be afraid to season your bisque to taste. Add salt, pepper, and other seasonings until it tastes just the way you like it.
Serve with your favorite toppings: Corn and crab bisque is delicious served with a variety of toppings, such as crumbled bacon, shredded cheese, diced tomatoes, or green onions.

Conclusion:

Corn and crab bisque is a delicious and versatile soup that can be enjoyed year-round. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful soup, give corn and crab bisque a try. You won't be disappointed.

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