Shrimp, Corn & Crab Bisque

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/2 cup celery
• 1/2 cup bell pepper
• 1/2 cup onion, chopped
• 1 carrot, grated
• 2 garlic cloves, chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 2 (13 ounce) cans evaporated milk or 2 (13 ounce) cans half-and-half cream
• 2 cups shrimp stock (see below)
• 1 bay leaf
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (14 3/4 ounce) can cream-style corn
• salt
• pepper
• tabasco sauce
• 1 lb boiled shrimp
• 1 lb crabmeat, cooked
• 2 teaspoons accent seasoning
• 1 teaspoon thyme

Recipe

• 1 saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
• 2 add the flour and cook briefly (about 2-3 minutes.
• 3 add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
• 4 cook on low heat for 10-15 minutes stirring occasionally.
• 5 add the shrimp and crab meat and cook for another 15 minutes on low heat.
• 6 add the accent and thyme and cook for an additional 10 minutes.
• 7 serve hot.
• 8 for shrimp stock:.
• 9 when you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of tony’s seasoning.
• 10 cook for 10 minutes after water comes to a boil. using a fine strainer, pour the stock into a large bowl. throw shells away.
• 11 use the stock in your bisque.