NEW ORLEANS (NAWLINS) STYLE CRAB BISQUE
Make and share this New Orleans (Nawlins) Style Crab Bisque recipe from Food.com.
Provided by nome179er
Categories Crab
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon is a large frying pan with a little oil on low to get the grease out of the bacon.
- Chop pepper, tomato, onion, celery and carrots, then add to the bacon in the frying pan. Let simmer for about 15-20 minutes on medium low heat.
- Preheat oven to 325 degrees.
- In a large glass bowl add cream (you can add more or less if you like your bisque thicker or thinner then the recipe calls for), add crab meat, and corn(still frozen).
- Put a strainer over top of a small bowl. Take your frying pan with the vegetables and bacon and strain the grease from them into the bowl. Add 3 heaping tablespoons of corn starch to the grease and stir. After blended well add 1 tablespoon of zatarains crab boil to the grease/cornstarch mixture. (you can add more crab boil if you like yours spicier). Stir the crab boil into the mixture.
- Add grease/cornstarch/crab boil mixture to the bowl with the crab, cream, and corn. Stir well.
- Cover the bowl with foil and bake on 325 degrees for 45 minutes. Stir the mixture every 15 minutes, and remove the foil during the last 10 minutes of cooking.
- Optional garnish: sprinkle with pepper and add a little parsley.
Nutrition Facts : Calories 1172.7, Fat 100.7, SaturatedFat 57.2, Cholesterol 388.9, Sodium 474.5, Carbohydrate 47.8, Fiber 5.2, Sugar 2.9, Protein 28.1
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Rainy Raven
[email protected]This bisque is a great way to celebrate Mardi Gras or any other special occasion.
Rakib Hasen
[email protected]I froze some of this bisque for later and it reheated very well. It's a great meal to have on hand for busy weeknights.
Majahar 1991
[email protected]I made this bisque in a slow cooker and it turned out great. It's a great way to make it if you're short on time.
Gulmuhammad Panhyar
[email protected]This bisque is a bit spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
Shaylin Perils
[email protected]I'm not a fan of okra, but I didn't mind it in this bisque. It actually added a nice texture and flavor.
new comilla hardware
[email protected]This bisque is a great way to use up leftover crab meat. It's also a great way to get your kids to eat seafood.
Miracle Igho
[email protected]I used canned crab meat in this bisque and it was still very good. I can't wait to try it with fresh crab meat next time.
Journey Barsh
[email protected]I'm allergic to shellfish, so I made this bisque with shrimp instead. It turned out great!
Abdul Ksdir
[email protected]This bisque is perfect for a cold winter day. It's hearty and filling, and the flavors are very comforting.
Katelyn Godfreu
[email protected]I love that this recipe uses fresh crab meat. It makes a big difference in the flavor of the bisque.
Tj Benton
[email protected]This bisque is a bit time-consuming to make, but it's definitely worth the effort. The flavor is incredible and it's sure to impress your guests.
Huda g
[email protected]I'm not a huge fan of seafood, but I really enjoyed this bisque. The flavors are very well-balanced and the crab meat is very tender.
Shahanaz Pervin
[email protected]This crab bisque is so easy to make and it's absolutely delicious. I've made it several times and it's always a hit with my family and friends.
Denise Rivas
[email protected]I made this bisque for a party and it was a huge hit. Everyone loved it and asked for the recipe.
Rafəddin Baxşəliyev
[email protected]This is the best crab bisque I've ever had. The roux is perfect and the flavor is spot-on. I highly recommend this recipe.
Uncle Mike
[email protected]I love the addition of okra to this bisque. It gives it a unique texture and flavor that I really enjoy.
Shantell Perkins
[email protected]This crab bisque is amazing! The flavors are so rich and complex, and the crab meat is cooked perfectly. I will definitely be making this again.