It's the perfect blend of Louisiana flavors.
Many Louisiana restaurants are known for pairing seasonal farm-to-table vegetables with fresh Gulf seafood.
Bobby Hebert’s Cajun Cannon executive chef Danny Holsomback says the restaurant uses all local Louisiana ingredients that they source fresh daily.
“Shrimp and artichokes show up most frequently in recipes, but my all-time favorite dish is a traditional Cajun soup known as crab and corn bisque,” Holsomback said.
Holsomback says this thick, yet smooth, soup is an ideal dish to serve during spring and summer times, because it combines freshly picked corn from local gardens with delicious lump crab meat, which is readily available in our beloved Gulf of Mexico.
In the video, the chef brings us in the kitchen to create his version of the dish.
Bobby Hebert’s Corn and Crab Bisque Recipe
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3/4 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 2 boxes of shrimp stock
- 1/2 cup dry white wine
- 1/2 teaspoon dried thyme leaves
- 1/4 cup vegetable oil
- 1/3 cup all-purpose flour
- 3 1/2 cups heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 cup fresh or frozen corn kernels
- Cajun seasoning
- 1 pound lump crabmeat
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh parsley
- French bread
First, heat the butter in a large saucepan over medium heat. Once butter is mostly melted, add onion, bell peppers, celery and garlic. Sauté for about one minute.
Next, add shrimp stock, wine and thyme. Bring to a boil.
In another skillet, combine oil and flour over medium heat. Make a blond roux, stirring constantly for about two to three minutes. Add the roux to the seasoning mixture in the saucepan, and mix well to combine thoroughly.
Reduce the heat to medium, and add the cream in a steady stream, whisking with a wire whisk to combine the mixture.
Add the salt, hot sauce, Cajun seasoning and corn. Simmer for 5 minutes.
Add the crabmeat, parsley and green onions. Cook for about 5 minutes, or until the soup is heated through. Serve immediately, with French bread for dipping.
For more information about Bobby Hebert’s Cajun Cannon, visit the website.
Recipe courtesy of Bobby Hebert’s Cajun Cannon
Created in partnership with Bobby Hebert’s Cajun Cannon Restaurant & Bar