This rich and flavorful bisque is built on a classic light brown roux, featuring the sweetness of corn, the delicate texture of shrimp, and the richness of lump crab.
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 3/4 cup all-purpose flour
- 1/2 cup finely diced yellow onion
- 1/4 cup finely diced shallot
- 1 ½ cups sweet corn kernels (fresh or frozen/thawed)
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1 tablespoon Creole Seasoning (such as Louisiana Crawfish Co brand)
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1 cup fish or chicken stock
- 2 cups milk
- 2 cups heavy cream
- 1 teaspoon liquid seafood boil concentrate or 2 tablespoons seafood boil seasoning mix
- 1/2 lb jumbo lump crab meat
- 1/2 lb peeled and deveined white gulf shrimp (cut into ½ inch pieces for better integration)
Method
- Start the Roux: Heat the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until it is fully blended into the butter.
- Continue stirring to cook the roux until it reaches a light brown color, approximately 10 minutes. The color should be similar to peanut butter.
- Sauté Aromatics: Add the onions, corn, shallots, garlic, salt, and cayenne pepper to the roux. Cook, stirring occasionally, until the onions soften, about 4 minutes.
- Add Liquid: Slowly stir in the stock and bring the mixture to a boil, stirring to ensure the roux is completely dissolved.
- Add the milk, heavy cream, and the liquid seafood boil concentrate (or seafood boil seasoning mix).
- Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes, stirring occasionally to prevent the bottom from scorching.
- Finish the Bisque: Stir in the crab meat and the chopped shrimp. Simmer for 5 minutes, or until the shrimp are just cooked through (pink and opaque).
- Taste and adjust seasoning if needed. Serve hot. Garnish with Green Onions.
