Thought I would share - Corn, Crab and Shrimp Soup

[BayouStateVol]

I made an incredible corn, crab and shrimp soup. Thought you all might be interested.

1 lb jumbo lump crabmeat (Claw meat is just fine)
1 lb of small shrimp (shells on)
1/3 c butter
1/3 c all purpose flour
4 ears of corn
seasonings to taste (salt, garlic powder, white and/or red pepper)
1 c half and half
2 c of cream
1 large white onion
1 large red bell pepper
green onions (didn't measure, but didn't use too much)

Par boil the corn. Remove the corn and return the cob to the water you used to boil the corn. This makes your corn stock.

Boil shrimp in plan water. Remove shells to make shrimp stock.

Slowly make your roux with the butter and flour.

Once roux is made, slowly pour in the cream and half and half.

Don't boil!

Start ladling in the corn and shrimp stock. Add about equal parts.

Add chopped onions and chopped red bell pepper.

Let simmer for a bit to let the pepper and onions to soften a bit.

Now add corn, shrimp and crab meat.

Season to taste. The red pepper is the trick. Make sure and add enough to give it a tad bit of a zip - but not too much.

Keep it just under a boil for about 20-30 minutes and it should be good to go.

Enjoy fellas.

 

[TAFKAP]

I love crab-corn soup. My first experience was at Lil' G's in Belle Chasse, LA. I probably had it 10 times in a month when I was there a while back.

So the next time I'm in New Orleans, I called down to Lil' G's and asked them to freeze me a gallon bucket of it. She sounded a little skeptical, so I gave her my credit card number. She didn't believe I really wanted to pick it up, but was just prank calling her. Once I explained that I didn't get to New Orleans very often and wanted to take some soup home with me, she sounded convinced.

So I showed up about 3 hours later ,and when I walked in, some coonass dude asked me (in your head, say this in the most Cajun accent you can muster), "You hear for da crayb cwoahn soop, yeah? How come you didn't get da oysta aaatichoke?"

IF I KNEW YOU HAD THAT, I WOULDN'T BE GETTING CRAB CORN SOUP, WOULD I???

 

[TAFKAP]

Oh, no potatoes? The "soup" I'm used to is really just a corn chowder with crab....but better.

 

[BayouStateVol]

No. No potatoes in this one. If I do add them I generally like to use sweet potatoes. I much refer it without them though.

 

[TN RDG RNR]

Sounds real good!

 

[diamond hunter]

Do you make a dark roux?Could I make it the same with a roux like I use for gumbo or does it have to have butter?I guess what Im asking is it fairly dark or kinda blonde?

 

[BayouStateVol]

I wouldn't use a dark roux (made with vegetable oil, peanut oil, crisco, bacon grease) with this recipe. Not saying you couldn't, but I think it would be weird with all the cream and half and half you are putting into the soup. I would rather have the same creamy flavor all the way through.

Good news though a blonde roux takes almost no time to make since you don't have to get it dark. Just melt the butter and mix in the flour. No standing over the stove and continual stirring to darken it up.

 

[diamond hunter]

Thank You,totally helps.

 

[TAFKAP]

I wouldn't use a dark roux (made with vegetable oil, peanut oil, crisco, bacon grease) with this recipe. Not saying you couldn't, but I think it would be weird with all the cream and half and half you are putting into the soup. I would rather have the same creamy flavor all the way through.

Good news though a blonde roux takes almost no time to make since you don't have to get it dark. Just melt the butter and mix in the flour. No standing over the stove and continual stirring to darken it up.

Roux colors are determined by how long you cook them, not by the fat/flour mixture.

 

[BayouStateVol]

Very true. I guess it's a colloquial thing. We always called blonde roux ones made with butter.

 

[Bayou Buck]

I make this all the time but I use a stock from boiled crawfish heads. No need to add any pepper this way. I also use cream corn as well as whole.

 

[Pam]

that sounds wonderful, I have to make this!