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celery bell pepper onion carrot garlic butter flour milk shrimp bay leaf whole kernel corn cream-style salt pepper Tabasco sauce shrimp crabmeat Accent seasoning thyme
Viewed: 28 - Published at: 9 years agoIngredients
- 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
Method
- Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
- Add the flour and cook briefly (about 2-3 minutes.
- Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
- Cook on low heat for 10-15 minutes stirring occasionally.
- Add the shrimp and crab meat and cook for another 15 minutes on low heat.
- Add the Accent and thyme and cook for an additional 10 minutes.
- Serve hot.
- FOR SHRIMP STOCK:
- When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
- Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
- Use the stock in your bisque.
