Mardi Gras is in full swing as we headed into the last weekend of the Carnival celebration. That has us in the mood for some incredible Cajun food. Cajun cuisine is a style of food developed in the Southern region of the US. Inspired by rural French cooking, it originated with the Acadian immigrants who fled south from Canada in the 1700s and ended up in Louisiana.
Once settled, Acadian farmers based their cooking on ingredients that were readily available in their new area. Their cuisine developed to feature the seafood they could readily harvest from the gulf and the waters of the bayou, like oysters, crab, alligator, shrimp, crawfish, and catfish. Along the way, influences from Native Americans, African Americans, and the Spanish factored into their cuisine as well.
Today’s recipe is a creamy French style of soup, traditionally made from crustaceans. Crab is the featured seafood in this bisque. The flavorful base comes from the aromatic vegetables sauteed at the start of the recipe. A roux and cream thicken the soup and spice mixes season this hearty and filling Cajun dish, a perfect dish for Mardi Gras!
Cajun Crab & Corn Bisque
Cajun Crab & Corn Bisque (adapted from allrecipes.com) Total Time Required: 50 minutes, Prep Time: 20 minutes, Cook Time: 30 minutes, Yield: 8 servings
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
- 2 teaspoons Cajun seasoning
- 2 teaspoons Bay seasoning
- 1 cup chicken broth
- 1-1/2 cups frozen corn kernels
- 1 bay leaf
- 2 cups milk
- 2 cups heavy cream
- 1 pound fresh lump crabmeat
- 1/4 cup chopped green onions
- 1/2 teaspoon Worcestershire sauce
- salt and black pepper to taste
Directions:
Melt the butter in a small saucepan over medium heat. Gradually whisk in the flour.
Combine the flour with the melted butter for the roux.
Cook 5 to 7 minutes, whisking constantly, until a golden roux forms. Set the roux aside.
Heat and whisk until the roux is golden.
Heat the oil in a heavy bottomed large pot over medium heat. Combine the onion, garlic, and celery and cook for 1 minute.
Sauté the onion, garlic, and celery.
Add the Cajun and Bay seasonings.
Add the seasonings to the aromatics.
Stir in the broth, corn, and bay leaf and bring the mixture to a simmer.
Stir in the broth, corn, and bay leaf.
Pour in the milk and cream. When the mixture begins to simmer, reduce the heat to low and simmer for 7 minutes.
Add the milk and cream to the mixture.
Stir in the roux, 1 tablespoon at a time, blending it in thoroughly. Continue to cook, on low heat, whisking until the mixture thickens.
Add the roux to the bisque.
Stir in the crabmeat, green onions, and Worcestershire sauce. Simmer the bisque for 6 to 8 minutes more.
Add the crabmeat, green onions, and Worcestershire sauce to the pot.
Season with salt and pepper to taste and serve.
Season the bisque and serve.
Louisiana Cajun food is essential during Mardi Gras! ~Linda
Cajun Crab & Corn Bisque (adapted from allrecipes.com) Total Time Required: 50 minutes, Prep Time: 20 minutes, Cook Time: 30 minutes, Yield: 8 servings
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
- 2 teaspoons Cajun seasoning
- 2 teaspoons Bay seasoning
- 1 cup chicken broth
- 1-1/2 cups frozen corn kernels
- 1 bay leaf
- 2 cups milk
- 2 cups heavy cream
- 1 pound fresh lump crabmeat
- 1/4 cup chopped green onions
- 1/2 teaspoon Worcestershire sauce
- salt and black pepper to taste
Directions:
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 the roux aside.
Heat the oil in a heavy bottomed large pot over medium heat. Combine the onion, garlic, and celery and cook for 1 minute. Add the Cajun and Bay seasonings. Stir in the broth, corn, and bay leaf. Bring the mixture to a simmer, then pour in the milk and cream. When the mixture begins to simmer, reduce the heat to low and simmer for 7 minutes. Stir in the roux, 1 tablespoon at a time, blending it in thoroughly. Continue to cook, on low heat, whisking until the mixture thickens. Stir in the crabmeat, green onions, and Worcestershire sauce. Simmer the bisque for 6 to 8 minutes more. Season with salt and pepper to taste and serve.