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ะััะฐะฒะบะฐ
- ะะฟัะฑะปัะบะพะฒะฐะฝะพ 2 ะถะพะฒ 2024
- 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 lilโ bit of Creole wit a lilโ bit of Cajun -- dats good eatinโ.
๐๐๐๐๐ ๐๐ ๐๐๐. ๐๐๐๐๐๐๐'๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐:
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[๐๐ ๐๐ญ๐ข๐ก]: ๐ต๐๐๐ฝ://๐ฏ๐ถ๐.๐น๐/๐๐ฟ๐ฒ๐ผ๐น๐ท๐๐ป๐ฐ๐ผ๐ป๐๐ฒ๐๐๐ฎ๐
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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
1โ4 cup SWEET WHITE LIQUEUR or SWEET WHITE WINE
1/3- 1/2 cup HEAVY CREAM
3 tablespoons GREEN ONION
3 tablespoons PARSLEY
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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