Corn and Crab Bisque

This dish is one of my favorites.  It’s offered in several restaurants in New Orleans, favorite is Copeland’s, but one of the places I use to get corn & crab bisque on the go was Super Popyes.  Yes, you heard me.  We had a Super Popyes in the New Orleans area.  It was larger than your regular Popyes and the menu was expanded.  This place was the last Popyes owned by the founder of the Popyes franchise, Al Copeland before Hurricane Katrina hit, but sadly it’s not longer there.  They sold shrimp poboys, ribs, grilled chicken, gumbo, one of the best salads I’ve ever had, all the regular Popyes items and corn & crab bisque.  I use to order the grilled shrimp salad in a tortilla shell and a side of bisque.  Oh, the memories.  I miss that place, but I make my own bisque now.

Corn & Crab Bisque w/Shrimp

Corn & Crab Bisque w/Shrimp

Here’s what you need:

1/2 cup onion

1 Tablespoons garlic

1 Tablespoons  Celery

2 Tablespoons shallots

4 bay leaves

1/2 cup chopped green onions

2 cup heavy cream

2 cup milk

1 1/2 cup of frozen sweet corn

1/2 teaspoon Cayenne pepper

1 cup seafood or shrimp stock

1 teaspoon liquid crab boil

1 cup lump crab meat

Tony Chacheres or Old Bay for seasoning

1/4 c blond roux

1 teaspoon of Worcestershire sauce

 Here we go:

Heat Olive oil in a large pot, add onions, shallots, garlic, corn and celery.  Season mixture with Old Bay.  Then add seafood stock and season with a little more Old Bay (about 1 teaspoon).  Bring mixture to a boil and add bay leaves.  Once it’s boiling add milk, cream and crab boil.  Reduce heat to simmer for a bit (about 5 mins).  At this point, you can add the roux.  Reduce heat and stir until it thickens.  Stir in crab meat, green onions and Worcestershire sauce. Cook for about 8 more minutes. At this point, you call add a little more seasoning if you like.

I like my food to be well seasoned, and you’re all done with the bisque!

Now with this dish, I like to have blackened shrimp as a garnish.  I just seasoned shrimp with Old Bay, melted butter in cast iron pan and saute shrimp for about 5 minutes.


Corn & Crab Bisque w/Shrimp

Corn & Crab Bisque w/Shrimp


3 thoughts on “Corn and Crab Bisque

  1. Pingback: 292/365: National Seafood Bisque Day* | Eat My Words

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