Hopefully you enjoyed my last southern recipe, because here’s another – shrimp, crab and corn soup! Typically, this soup is either Shrimp/Corn or Crab/Corn, but I just love seafood so darn much I combined them. I made a few small changes to Emeril’s crab and corn bisque recipe – because let’s be honest, I can cook but I’m also pretty lazy.
[RELATED] – Slow-Cooker Red Beans and Sausage
Here’s everything you’ll need:
(Approx. 10-12 servings)
- 4 tablespoons butter
- 1/2 cup chopped onions
- 1/4 cup chopped bell pepper
- 1 tablespoon minced garlic
- 1/4 cup chopped celery
- 1/2 tbs fresh chopped parsley
- 3 cups sweet corn kernels (I used fresh corn but frozen or canned work fine!)
- 1 tbs cajun seasoning
- 4 cups chicken stock
- 3 bay leaves
- 4 cups half & half
- 1/4 cup plus 2 tablespoons blonde roux
- 1/4 cup flour + 1/4 vegetable oil thoroughly mixed
- 1 pound crab meat (I used an equal mix of lump and claw), picked over for shells and cartilage
- 1/2 pound peeled, uncooked shrimp (I used frozen!)
First off, grab your stew pot and start melting your butter on medium-low heat. While that’s melting, chop up all your veggies. Then add them (minus the corn) along with the garlic and parsley to the melted butter. Like in my Slow-Cooker Red Beans and Sausage recipe, I used my frozen cajun vegetable mix.
Make sure to stir your cooking vegetables occasionally to keep them from burning! Once the onions are translucent, add in your corn and continue stirring occasionally for another 5 minutes.
Add in your cajun seasoning and mix before adding in your chicken stock and bay leaves. After adding in the stock and bay leaves, turn the stove up to a medium-high heat.
Once mixture is boiling, whisk in your cream and milk, then let return to a boil. Once boiling, reduce to a simmer and slowly whisk in your roux (pronounced roo). Thankfully a blonde roux is super easy to make – simply mix together equal parts AP flour and vegetable oil!
Once completely whisked in, turn down the heat to low and stir occasionally until the mixture thickens. Once thickened, add in your shrimp and let cook until pink.
Once shrimp are cooked, stir in your crab meat. I used a mix of both claw and lump meat, but either is completely fine. Be sure to pick through it to check for shells!
Let the soup cook for an additional 10 minutes on medium heat, then season to taste with salt and pepper. Serve into bowls (picking out the bay leaves), top with a sprinkle of fresh chopped parsley or green onion, and enjoy! And just a side note in case you missed it above – this recipe makes approx. 10-12 servings, so plenty to feed a small crowd. But it does freeze well, so you can do what I do and freeze what you have left!
So I hope you all enjoy it as much as I do – it is definitely one of my favorite southern dishes. If you try it, be sure to let me know how it turns out!
Do you like to cook? Did you try my last southern recipe?
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