Description
This creamy, Cajun crab soup has been in my family for years. It’s comfort food during the winter, a ‘stick to your bones’ soup!!
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 large celery stalk, minced
- Cajun seasoning to taste
- 1 cup chicken broth
- 1 ½ cups frozen corn kernels
- 1 bay leaf
- 2 cups milk
- 2 cups heavy cream
- 1 teaspoon liquid shrimp and crab boil seasoning
- 1 pound fresh lump crabmeat
- ¼ cup chopped green onions
- ½ teaspoon Worcestershire sauce
- salt and black pepper to taste
- Additional chopped green onions
Instructions
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes
- whisking constantly
- until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion
- garlic
- and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth
- corn
- and bay leaf. Bring to a simmer
- then pour in the milk
- cream
- and liquid crab boil. When the mixture begins to simmer
- reduce heat to low and simmer 7 minutes. Stir in the roux
- 1 tablespoon at a time
- blending thoroughly. Continue to cook
- on low heat
- whisking until mixture thickens. Stir in crabmeat
- green onions
- and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8