Shrimp, Corn & Crab Bisque

Name: Shrimp, Corn & Crab Bisque
Ingredients: 1/2 cup celery; 1/2 cup bell pepper; 1/2 cup onion, chopped; 1 carrot, grated; 2 garlic cloves, chopped; 3 tablespoons butter; 3 tablespoons flour; 2 (13 ounce) cans evaporated milk or (13 ounce) cans half-and-half cream; 2 cups shrimp stock (see below); 1 bay leaf; 1 (15 1/4 ounce) can whole kernel corn; 1 (14 3/4 ounce) can cream-style corn; salt; pepper; Tabasco sauce; 1 lb boiled shrimp; 1 lb crabmeat, cooked; 2 teaspoons Accent seasoning; 1 teaspoon thyme

19 ingredients

11 steps

Ingredients

1/2 cup celery
1/2 cup bell pepper
1/2 cup onion, chopped
1 carrot, grated
2 garlic cloves, chopped
3 tablespoons butter
3 tablespoons flour
2 (13 ounce) cans evaporated milk or (13 ounce) cans half-and-half cream
2 cups shrimp stock (see below)
1 bay leaf
1 (15 1/4 ounce) can whole kernel corn
1 (14 3/4 ounce) can cream-style corn
salt
pepper
Tabasco sauce
1 lb boiled shrimp
1 lb crabmeat, cooked
2 teaspoons Accent seasoning
1 teaspoon thyme

Directions

1

Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
2

Add the flour and cook briefly (about 2-3 minutes.
3

Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
4

Cook on low heat for 10-15 minutes stirring occasionally.
5

Add the shrimp and crab meat and cook for another 15 minutes on low heat.
6

Add the Accent and thyme and cook for an additional 10 minutes.
7

Serve hot.
8

FOR SHRIMP STOCK:
9

When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
10

Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
11

Use the stock in your bisque.