Makes 4 to 6 servings
I had shrimp and crabmeat and wanted to make something yummy – I found a great recipe by Marcelle Bienvenu and it turned out so good!! I’m ready for my second bowl!
2 tablespoons butter
1 cup chopped onions
1/4 cup chopped red bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon minced garlic
2 cups shrimp stock or chicken broth
1/2 cup dry white wine
1/2 teaspoon dried thyme
1/4 cup vegetable oil
1/4 cup all-purpose flour
3 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon hot sauce (I used about 1.5 tsp)
1 cup whole kernel corn
1/2 pound lump crabmeat, picked over for shells and cartilage (I used more I think)
1/2 pound medium-size shrimp, peeled and deveined
1 tablespoon chopped parsley
1 tablespoon chopped green onions (this was the only ingredient I was missing)
16 jumbo crab claws (optional)
Heat the butter in a large saucepan over medium heat.
Add the onions, peppers, celery and garlic and cook, stirring, for 1 minute.
Add the stock, wine and thyme and bring to a boil.
In a skillet over medium heat, combine the oil and flour and, stirring constantly, make a blond roux.
Add the roux to the mixture in the saucepan and mix well to blend.
Add the cream in a steady stream, whisking with a wire whisk to combine the mixture.
Add the salt, hot sauce and the corn. Simmer for 5 minutes.
Add the crabmeat and shrimp, parsley and green onions and cook for about 5 minutes, or until the soup is well heated. To serve, garnish with crab claws (if using).
Recipe credit: Marcelle Bienvenu
Prepared, tried and tested by: Mona Aumair