𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐇𝐎𝐌𝐄𝐌𝐀𝐃𝐄 𝐂𝐑𝐀𝐁 𝐀𝐍𝐃 𝐂𝐎𝐑𝐍 𝐁𝐈𝐒𝐐𝐔𝐄 𝐅𝐎𝐑 𝐂𝐇𝐑𝐈𝐒𝐓𝐌𝐀𝐒 𝐁𝐑𝐔𝐍𝐂𝐇| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒 

This is a recipe for a delicious holiday brunch, appetizer or entree offering -- BLUE CRAB AND CORN BISQUE. Served in many Creole and Cajun south Louisiana restaurants and homes as a light seafood alternatIve on a traditional holiday menu. Gulf blue crab and fresh corn are the stars of this light and slightly spicy dish.
Give this good luvin from the oven recipe for BLUE CRAB AND CORN BISQUE a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
𝐁𝐈𝐒𝐐𝐔𝐄
6-8 ounces LUMP CRAB MEAT
3 cups yellow WHOLE KERNEL CORN, fresh or frozen
3 tablespoons SALTED BUTTER
3 tablespoons ALL-PURPOSE FLOUR
3 cups SHRIMP STOCK
1/3 cup ONION, chopped
1/3 cup CELERY, chopped
1/3 cup BELL PEPPER, chopped
1 teaspoon TABLE SALT
1/4 teaspoon ground WHITE PEPPER
1 SERRANO PEPPER, seeded
2 teaspoons CREOLE SEASONING
1 teaspoons GARLIC, minced
1⁄4 cup SWEET WHITE LIQUEUR or SWEET WHITE WINE
1/3- 1/2 cup HEAVY CREAM
3 tablespoons GREEN ONION
3 tablespoons PARSLEY
𝐒𝐇𝐑𝐈𝐌𝐏 𝐒𝐓𝐎𝐂𝐊
1 tablespoon VEGETABLE OIL
1 pound SHRIMP HEADS & SHELLS
2 teaspoons CREOLE SEASONING
1/2 teaspoon KOSHER SALT
1/2 teaspoon BLACK PEPPER
1 teaspoon GRANULATED ONION
1 teaspoon GRANULATED GARLIC
1 teaspoon CELERY SEEDS
1 teaspoon DRIED THYME
2 BAY LEAVES
4 CUPS WATER