New Orleans Nawlins Style Crab Bisque
Dive into the rich, soulful flavors of the Gulf Coast with this New Orleans Nawlins Style Crab Bisque, a creamy, cajun-spiced delight perfect for seafood lovers. This bisque combines tender lump crab meat with a silky base of sautéed vegetables, seafood stock, and a touch of sherry for depth, all balanced by the warmth of Cajun seasoning and velvety heavy cream. The secret to its luscious texture lies in the homemade roux, which thickens the soup beautifully. Garnished with fresh parsley and green onions, this show-stopping dish is as vibrant as the culture it hails from. Whether served as a cozy weeknight starter or the centerpiece of a special gathering, this crab bisque is a true taste of New Orleans sophistication. Perfect for anyone craving authentic Southern cuisine, this recipe promises to transport your taste buds straight to Bourbon Street with every spoonful.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons tomato paste
- 1.5 teaspoons cajun seasoning
- 3 tablespoons all-purpose flour
- 4 cups seafood stock or chicken stock
- 1 cup heavy cream
- 2 tablespoons sherry
- 1 pound lump crab meat (cooked)
- 2 tablespoons green onions, thinly sliced
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large, heavy-bottomed pot, melt the butter over medium heat.
Add the onion, celery, and red bell pepper to the pot and sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and bay leaf, cooking for another minute until fragrant.
Add the tomato paste and Cajun seasoning to the vegetables, stirring well to combine. Cook for 2 minutes to bring out the flavors.
Sprinkle the flour evenly over the vegetables and stir constantly for about 2 minutes to create a roux.
Slowly pour in the seafood stock while whisking to prevent lumps. Bring the mixture to a gentle simmer and allow it to cook for 15 minutes.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. (Alternatively, transfer the mixture to a blender in batches and return to the pot once pureed.)
Stir in the heavy cream and sherry, then return the pot to a low simmer for another 5 minutes.
Gently fold in the lump crab meat, being careful not to break up the chunks too much. Allow the soup to heat through, about 3-5 minutes.
Stir in the green onions and parsley, and season with salt and black pepper to taste.
Ladle the bisque into bowls and serve hot, garnished with additional green onions or parsley if desired.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 7252 mg | 315% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 18.9 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2652 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
