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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 323.8
  • Total Fat: 10.1 g
  • Cholesterol: 136.6 mg
  • Sodium: 916.9 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 28.8 g

View full nutritional breakdown of Cajun Shrimp, Crab & Corn Bisque calories by ingredient
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Cajun Shrimp, Crab & Corn Bisque

Submitted by: GILLYWEED63

Introduction

I recently made this recipe and was really surprized how good it turned out. Not low in sodium or fat, but very satisfying on a cold winter day I recently made this recipe and was really surprized how good it turned out. Not low in sodium or fat, but very satisfying on a cold winter day
Number of Servings: 6

Ingredients

    Half and Half Cream, 1.5 cup
    Campbell's low sodium chicken broth, 42 oz. or 6 cups
    Onions, raw, 1 cup, chopped
    Garlic, 2 tbsp chopped garlic
    Pepper, white 1 tsp

    Cajun Seasonings: (I used Old bay Seafood seasonings but Cajun Seasonings can be used. If used the chili, onion and garlic powders. )
    Chili powder, 1 tbsp
    Onion powder, 1.5 tsp
    Garlic powder, 1.5 tsp

    Pepper, red or cayenne, 1 tbsp
    Flour, All-Purpose, enriched, bleached-3 Tbsp
    Blue Crab, 16 oz
    Shrimp, raw, peeled and deveined, 20-30 medium sized shrimp about 1 lb.
    Yellow Sweet Corn, Frozen, 2.5 cup kernels (remove)
    White Wine, 4 fl oz (remove)
    Bay Leaf, 2 tsp, whole
    Parmesan Cheese, shredded, 1 tbsp (remove)
    Flour, All-Purpose, enriched, bleached, pre-sifted, .18 cup (remove)

Tips

If you have pre-made cajun seasonings use about 2 tbsp total.

Be careful not to heat too high with the half and half. You my need to add a little corn starch to thicken up some.


Directions

Melt butter in large dutch oven. Add your raw chopped onions and garlic and saute until onions are translucent. Add your seasonings, cyanne pepper, white pepper, garlic powder, onion powder, and chili powder. Add 32 oz of low sodium chicken broth and bay leaves (whole). Add your frozen corn approximately 2.5 cups.(small bag of sweet corn kernels). Cook for 10 minutes over medium low. Add Shrimp and cook until pink. Add 1/2 cup of white wine. Remove one cup of shrimp and corn mixture to food processor. Add 1/2 cup of half and half to food processor. Puree for 45 seconds and set aside. In a separate dish add 3 tbs of all pupose flour with 1 cup of half and half. Mix flour mixure well and slowly add to corn/shrimp soup. Mix well. Then add pureed shrimp and corn mixture to soup. Add Crab meat and simmer for 5 minutes until heated through.

Serve with some fresh grated or shaved parmesean cheese.

Serving Size: Makes 6 large bowls or

Number of Servings: 6

Recipe submitted by SparkPeople user GILLYWEED63.






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