ROUSES_JanFeb2019_Magazine

Corn &Crab Bisque Serves 4-6 bowls

HOW TO PREP Melt butter in a pan; add onion, celery, bell pepper and garlic, and sauté until tender. Add the flour and stir to make a white roux. Stir in tomato sauce. Strain the stock through a fine mesh strainer, and slowly add the stock to the roux and tomato sauce mixture, then reduce to a simmer. Cook for 30 minutes until soupy consistency is reached. Fold in 1 pound crawfish tails. Bring to a boil, then reduce heat and simmer for 20 minutes. Add thyme and tarragon, and season with salt and pepper. In small batches, purée the soup in a food processor or blender until smooth. Return the soup back to the pot and stir in the cream. Simmer the soup on low; add remaining crawfish tails and enough stock until the soup reaches the desired thickness. Portion the bisque into soup bowls. Garnish each with a splash of sherry.

Strain the stock through a fine mesh strainer. Slowly add the stock to the roux, then reduce heat and let simmer for 30 minutes. Add heavy cream, green onion and parsley. Cook for 3 more minutes, then gently fold in crabmeat. Be care- ful to not break up the large chunks of crabmeat. Season with salt and pepper to taste. Crawfish Bisque WHAT YOU WILL NEED 2 pounds crawfish tails ½ pound butter 1 cup red bell pepper, minced 2 tablespoons garlic, minced 1 cup flour ¼ cup tomato sauce 1 tablespoon thyme, chopped 1 tablespoon tarragon, chopped Salt and pepper to taste 2 quarts seafood stock (simmered in a pot for 30 minutes with the scraps of onion and celery) 1 pint heavy whipping cream Sherry for garnish 2 cups onion, minced 1 cup celery, minced

WHAT YOU WILL NEED 3 cups whole fresh corn, removed from cobs (save cobs and add them to seafood stock) 1 pound jumbo lump crabmeat 1 cup butter 1 cup white onion, diced 1 cup celery, diced ½ cup red bell pepper, diced ¼ cup garlic, minced 1 cup flour 2½ quarts seafood stock (simmered in a pot with the corn cobs, scraps of onion, celery, green onion and parsley for 30 minutes) 1 pint heavy whipping cream ½ cup green onion, thinly sliced ½ cup parsley, chopped Salt and white pepper, to taste HOW TO PREP Melt the butter in a pan. Add the corn, onion, celery, bell pepper and garlic, and sauté until tender. Whisk in the flour to make a white roux. Do not brown.

CHEF’S TIP If you’re peeling leftover

Louisiana crawfish for bisque, reserve the heads for stuffing and the shells for the soup (both need to be properly cleaned and readied). You can use the shells to make a stock or add them directly into the soup; you’ll need a potato masher for the latter. Start by sautéing your vegetables. Use the potato masher to crush the shells into them as they render. Make your roux and add your stock. Let it simmer for 20 minutes before adding the craw- fish tails. When the soup is done, blend or purée it, then strain it through a fine mesh strainer. This will ensure there are no bits of shell in the finished product.

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