Mona’s Louisiana Crab, Shrimp & Corn Bisque

TRH Mona's Louisiana Crab, Shrimp & Corn Bisque2.jpg

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


This entry was posted in Seafood, Soup by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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