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Creole Crab Bisque

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"Toasting the crab shells is the most important part of good bisques; that's the way to develop the rich, nutty flavor they are famous for. The farther west you go in Louisiana, the less cream and the more rice you'll find in your bisque."

List of Ingredients

◦� � cup olive oil
◦� 8 blue crabs, quartered
◦� 2 tablespoons flour
◦� 1 onion, chopped
◦� 1 stalk celery, chopped
◦� 4 cloves garlic, crushed
◦� � cup white rice, crushed in a mortar
◦� 1 tablespoon tomato paste
◦� 1 sprig fresh thyme
◦� 1 bay leaf
◦� 1 teaspoon crushed red pepper flakes
◦� � cup brandy
◦� 2 cups heavy cream
◦� Tabasco
◦� Salt and pepper


Recipe

Heat the oil in a large heavy-bottomed pot over high heat. Crush the crabs and add to the pot with their juices. Cook, stirring frequently, for 15 minutes. Stir in the flour, then add the onions, celery, and garlic. Lower the heat to medium and cook for 15 minutes more. Add the rice, tomato paste, thyme, bay leaf, and pepper flakes, stir well, and cook for another 5 minutes.

Add the brandy and cook, stirring, for several minutes more.
Stir in 6 cups water and the heavy cream, raise the heat, and bring to a boil. Lower the heat to a slow simmer and cook for 25 minutes more. Remove from the heat and discard the thyme sprig and bay leaf.

Pur�e the bisque in a blender.
Strain into bowls, season with Tabasco, salt, and pepper, and serve.

Serves 6 to 8



❧ Variation: Cajun Crawfish Bisque
This is such a simple, easy happy soup to make if you can get your hands on some whole fresh crawfish. (In season, order them from Kenney's Seafood: 985-643-2717.) Use the Creole Crab Bisque recipe (above), substituting 2 pounds whole crawfish for the crabs. I like to shell a handful of cooked crawfish to top each bowl.