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George Paret and Debbie Reed with the Lake Charles Symphony served up a corn and crab bisque on 7 News Sunrise.
Darrell's Corn & Crab Bisque 6 cups whole kernel corn 2 lbs jumbo lump crab meat 2 cups oil 2 cups onion 1 cup celery 1 cup red bell pepper ¼ cup diced garlic 2 cups flour 5 quarts fish stock
(Knorr Fish Bouillon) 2 pints heavy cream 2 bunches chopped green onions Salt & cracked black pepper to taste
In large stock pot, heat oil over medium high heat. Add corn, onions, celery, bell pepper and garlic. Sauté five to ten minutes. Add flour and stir until white roux is achieved
(do not brown). Add stock. Bring to a boil, reduce to simmer. Cook approx. 30 minutes. Add heavy cream and green onions. Cook for 5 minutes and stir in crab meat. Season with salt and cracked black pepper to taste.