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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cajun Corn & Crab Bisque   
    Categories: Seafood, Vegetables, Herbs, Dairy   
         Yield: 8 Servings   
       
         3 tb Butter   
         3 tb A-P flour   
         1 tb Oil   
         1 lg Onion; chopped   
         1 tb Minced garlic   
         1 lg Celery rib; minced   
              Cajun seasoning *   
         1 c  Chicken broth   
     1 1/2 c  Corn niblets; thawed if   
              - frozen   
         1    Bay leaf   
         2 c  Milk   
         2 c  Heavy cream   
         1 ts Liquid shrimp & crab boil   
              - seasoning   
         1 lb Fresh lump crabmeat   
       1/4 c  Chopped green onions   
       1/2 ts Worcestershire sauce   
              Salt & black pepper   
              Add'l chopped green onions;   
              - garnish   
       
     * Tony Chachere's (green can) or Louisana Fish Fry   
     (orange can) or blend your own - UDD   
        
     Melt the butter in a small saucepan over medium heat;   
     then gradually whisk in the flour. Cook 5 to 7 minutes,   
     whisking constantly, until a golden roux forms; set   
     aside.   
        
     Heat the oil in a Dutch oven over medium heat. Combine   
     the onion, garlic, and celery and cook 1 minute. Add the   
     Cajun seasoning to taste. Stir in the broth, corn, and   
     bay leaf. Bring to a simmer, then pour in the milk,   
     cream, and liquid crab boil. When the mixture begins to   
     simmer, reduce heat to low and simmer 7 minutes. Stir in   
     the roux, 1 tablespoon at a time, blending thoroughly.   
        
     Continue to cook, on low heat, whisking until mixture   
     thickens. Stir in crabmeat, green onions, and   
     Worcestershire sauce. Simmer 6 to 8 minutes more.   
        
     Season with salt and pepper to taste.   
        
     Yield: 8 servings   
        
     By Jodi Hanlon   
        
     RECIPE FROM: https://www.allrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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