Cajun Corn and Crab Bisque

Name: Cajun Corn and Crab Bisque
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 4 tbsp unsalted butter; 1 medium yellow onion, finely diced; 2 celery stalks, finely diced; 1 red bell pepper, finely diced; 4 garlic cloves, minced; 2 tsp Cajun seasoning blend; 1/4 cup all-purpose flour; 3 cups fresh or frozen corn kernels; 4 cups seafood stock or clam juice; 1 cup heavy cream; 12 oz lump crab meat (fresh or refrigerated pasteurized), picked over for shells; 1 tsp Louisiana-style hot sauce; 1/2 tsp kosher salt; 4 green onions, sliced

A rich and velvety bisque that pairs sweet corn and tender lump crab with a Cajun-spiced cream base. This Louisiana classic balances smoky heat with the natural sweetness of fresh shellfish.

60 minMediumServes 6410 cal/serving

CajunSoupStovetopPescatarianHigh FiberHigh ProteinAlcohol-Free

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Ingredients

4 tbsp unsalted butter
1 medium yellow onion, finely diced
2 celery stalks, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
2 tsp Cajun seasoning blend
1/4 cup all-purpose flour
3 cups fresh or frozen corn kernels
4 cups seafood stock or clam juice
1 cup heavy cream
12 oz lump crab meat (fresh or refrigerated pasteurized), picked over for shells
1 tsp Louisiana-style hot sauce
1/2 tsp kosher salt
4 green onions, sliced

Instructions

1

Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely diced yellow onion, 2 finely diced celery stalks, and 1 finely diced red bell pepper. Cook, stirring occasionally, for 6-7 minutes until softened.
2

Add 4 minced garlic cloves and 2 tsp Cajun seasoning blend and cook for 1 minute until fragrant.
3

Sprinkle in 1/4 cup all-purpose flour and stir for 1-2 minutes to cook out the raw flour taste.
4

Stir in 3 cups fresh or frozen corn kernels and 4 cups seafood stock or clam juice. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
5

Use an immersion blender to partially blend the soup - about half the volume - to create a creamy base while leaving some corn texture.
6

Stir in 1 cup heavy cream and 1 tsp Louisiana-style hot sauce. Simmer for 5 more minutes.
7

Gently fold in 12 oz lump crab meat (fresh or refrigerated pasteurized) and 1/2 tsp kosher salt. Simmer just until crab is heated through, about 2 minutes. Do not boil after adding the crab.
8

Taste and adjust seasoning. Ladle into bowls and garnish with 4 sliced green onions.

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Questions

How do I know when Cajun Corn and Crab Bisque is done?

Go by the cues in the method rather than the clock. Step 7: cook until crab is heated through.

Why fold instead of stir in Cajun Corn and Crab Bisque?

Step 7 reads: "Gently fold in 12 oz lump crab meat (fresh or refrigerated pasteurized) and 1/2 tsp kosher salt." Folding keeps the air you just beat in. Stirring at step 7 would knock it out and the result would come out dense.

What can I use instead of Cajun seasoning in Cajun Corn and Crab Bisque?

The entry for Cajun Corn and Crab Bisque calls for 2 tsp Cajun seasoning blend. In its place: Two parts paprika to one part each of garlic powder, onion powder, dried thyme, oregano and cayenne, with salt.

Is Cajun Corn and Crab Bisque spicy?

Moderately. The heat in Cajun Corn and Crab Bisque comes from 1 tsp Louisiana-style hot sauce. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Cajun Corn and Crab Bisque contain shellfish?

Yes: 4 cups seafood stock or clam juice and 12 oz lump crab meat (fresh or refrigerated pasteurized), picked over for shells. The full allergen list for this entry is gluten, dairy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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