Ingredients
- 1 tablespoons olive oil
- 1/2 cup minced onions
- 1 cup uncooked sweet corn from the cob
- 2 tablespoons minced shallots
- 1 tablespoons minced garlic
- 2 tablespoons minced celery
- Essence, recipe follows
- 1 cup crab stock or fish stock
- 3 bay leaves
- Salt and pepper
- 2 cup milk
- 2 cup heavy cream
- 1 teaspoons liquid crab boil
- 3 tablespoons blond roux
- 1/2 lump crab meat, picked over for shells and cartilage
- 1/4 cup chopped green onions
- 1/2 teaspoons Worcestershire sauce
- Chives for garnish
Directions
In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 40 reviews
By gsanga_839986
medford, NJ
on March 23, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
When I make this for, what-ever occasion I always get two questions; is there more and give me that recipe. Awesome!
By rainbowsendla
on March 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love Emeril's recipes, I make his chicken & sausage gumbo as well as his jambalya. With that said, this recipe CAN be great but needs some tweaking. I was very disappointed that my bisque was unedible because of the over seasoning. The recipe calls for Essence, which I followed to a T, but BEWARE! This is enough Essence for several bisques! Make sure you taste your bisque as you add pinches to season. I also think the recipe calls for too much celery, I eliminated it as it makes the bisque too "green." I used chicken stock as many of you had also recommended and I used corn starch to thicken the bisque instead of roux. This worked out nicely and was much quicker and easier to do. It would be nice to see Food Network update this recipe, the amount of Essence to add is vital to the success of the recipe. I will make this again now that I know what I'm doing, Lol.
By JoJohappyclown
on October 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am from New Orleans and love Emeril, but this recipe is lacking good instruction. How much essence are you supposed to use, surely not 3/4 of a cup. I have the seasoning "Bayou Essence" but again, no accurate amount was indicated. The amount for the crab is missing a accurate measurement. I improvised and it came out good, but I am somewhat of an experienced cook. If a novice tried to use this recipe, they would have something inedible. The prep time only applies if you have an assistant or buy everything chopped up.
Read all 40 reviews