A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on our recipe for corn and crab bisque.
Corn and Crab Bisque Recipe:
Corn and Crab Bisque is to the South what Clam Chowder is to the North. It’s hard to find a menu that doesn’t feature some variation of this indulgently thick soup.
Serves 4–6
Prep time: 30 minutes
Cook time: 40 minutes
Ingredients:
2 tablespoons unsalted butter
1 Spanish onion, chopped
2 stalks celery, chopped
2 green bell peppers, seeded and chopped
Two garlic cloves, minced
Two cups chicken stock
A half cup dry white wine
1/4 cup vegetable oil
1/4 cup all-purpose flour
3 1/2 cups heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon cayenne pepper
One teaspoon Tabasco
1 cup cooked corn
1 lb lump crab meat
One tablespoon green onion, thinly chopped
Procedure:
In a large saucepan melt butter over medium heat and add onion, celery and pepper. Cook until tender, about 5 minutes. Add garlic and cook for about 1 minute. Add the chicken stock and white wine and slowly bring to a boil.
While the stock is coming to a boil, make the blond roux: In a small skillet combine the vegetable oil and flour and cook over medium heat for about 3 minutes. Do not brown the roux. When the stock is boiling, quickly whisk in the roux. Whisk in the heavy cream, reduce heat and allow to simmer until the mixture begins to thicken. Then, add salt, cayenne, Tabasco, and corn and simmer for 5 minutes. Following that, add crab meat and green onions and simmer until heated through, about 5 minutes. Serve hot.
