What’s the next best thing to being a Texan? Celebrating all things Cajun with our neighbors to the east. The flavor and traditions from Louisiana make Cajun food some of the best in the nation.
During the week of April 24-30, FRESH will be celebrating all things Cajun. Many of our favorite Cajun products will be on display and available for tasting.
From Frog Bone sauces to Slap Ya Mama seasonings, this is a great time to peruse the aisles and check out all the Cajun FRESH Finds. The week caps off with a crawfish boil on Saturday, April 29. Come join us for a day of delicious mudbugs on the patio. Check the calendar for details.
Cajun Crab Bisque
3 Tbs butter
1/2 onion, finely chopped
1 Tbs sherry
3 Tbs all purpose flour
1 cup chicken broth
1 cup half-and-half
1 cup whole milk
1/2 tsp salt
3/4 lb lump crabmeat
1 cup corn kernels
1 tsp Worcestershire sauce
1 Tbs Slap Ya Mama Cajun Seasoning
1/2 tsp paprika
Melt butter in a large saucepan over medium heat, and cook the onions until golden. Deglaze with sherry and reduce. Add the flour; stir until smooth and it turns a pale golden color.
Whisk in the chicken broth, stirring constantly to avoid lumps. Mix in the milk, half-and-half, salt, crabmeat, corn, Worcestershire sauce, Cajun seasoning and paprika.
Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for 2 to 3 minutes, until slightly thickened. Do not boil.
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