๐‡๐Ž๐– ๐“๐Ž ๐Œ๐€๐Š๐„ ๐‡๐Ž๐Œ๐„๐Œ๐€๐ƒ๐„ ๐‚๐‘๐€๐ ๐€๐๐ƒ ๐‚๐Ž๐‘๐ ๐๐ˆ๐’๐๐”๐„ ๐…๐Ž๐‘ ๐‚๐‡๐‘๐ˆ๐’๐“๐Œ๐€๐’ ๐๐‘๐”๐๐‚๐‡| ๐‚๐‘๐„๐Ž๐‹๐„ ๐‚๐€๐‰๐”๐ ๐ƒ๐„๐‹๐ˆ๐‚๐ˆ๐Ž๐”๐’

ะžะฟะธัะฐะฝะธะต ะบ ะฒะธะดะตะพ ๐‡๐Ž๐– ๐“๐Ž ๐Œ๐€๐Š๐„ ๐‡๐Ž๐Œ๐„๐Œ๐€๐ƒ๐„ ๐‚๐‘๐€๐ ๐€๐๐ƒ ๐‚๐Ž๐‘๐ ๐๐ˆ๐’๐๐”๐„ ๐…๐Ž๐‘ ๐‚๐‡๐‘๐ˆ๐’๐“๐Œ๐€๐’ ๐๐‘๐”๐๐‚๐‡| ๐‚๐‘๐„๐Ž๐‹๐„ ๐‚๐€๐‰๐”๐ ๐ƒ๐„๐‹๐ˆ๐‚๐ˆ๐Ž๐”๐’

This is a recipe for a delicious holiday brunch, appetizer or entree offering -- BLUE CRAB AND CORN BISQUE. Served in many Creole and Cajun south Louisiana restaurants and homes as a light seafood alternatIve on a traditional holiday menu. Gulf blue crab and fresh corn are the stars of this light and slightly spicy dish.

Give this good luvin from the oven recipe for BLUE CRAB AND CORN BISQUE a try.

And remember: When yah mix a lilโ€™ bit of Creole wit a lilโ€™ bit of Cajun -- dats good eatinโ€™.

๐‹๐ˆ๐๐Š๐’ ๐“๐Ž ๐Œ๐‘๐’. ๐‚๐‹๐Ž๐“๐„๐€๐‹'๐’ ๐‚๐‘๐„๐Ž๐‹๐„ ๐’๐„๐€๐’๐Ž๐๐ˆ๐๐†:

[๐—˜๐—ง๐—ฆ๐—ฌ]: ๐—ต๐˜๐˜๐—ฝ://๐—ฏ๐—ถ๐˜.๐—น๐˜†/๐—–๐—ฟ๐—ฒ๐—ผ๐—น๐—ท๐˜‚๐—ป๐—–๐—ผ๐—ป๐˜๐—ฒ๐˜€๐˜€๐—ฎ๐˜€

[๐—”๐— ๐—”๐—ญ๐—ข๐—ก]: ๐—ต๐˜๐˜๐—ฝ://๐—ฏ๐—ถ๐˜.๐—น๐˜†/๐—–๐—ฟ๐—ฒ๐—ผ๐—น๐—ท๐˜‚๐—ป๐—ฐ๐—ผ๐—ป๐˜๐—ฒ๐˜€๐˜€๐—ฎ๐˜€

๐ˆ๐๐†๐‘๐„๐ƒ๐ˆ๐„๐๐“๐’:

๐๐ˆ๐’๐๐”๐„
6-8 ounces LUMP CRAB MEAT
3 cups yellow WHOLE KERNEL CORN, fresh or frozen
3 tablespoons SALTED BUTTER
3 tablespoons ALL-PURPOSE FLOUR
3 cups SHRIMP STOCK
1/3 cup ONION, chopped
1/3 cup CELERY, chopped
1/3 cup BELL PEPPER, chopped
1 teaspoon TABLE SALT
1/4 teaspoon ground WHITE PEPPER
1 SERRANO PEPPER, seeded
2 teaspoons CREOLE SEASONING
1 teaspoons GARLIC, minced
1โ„4 cup SWEET WHITE LIQUEUR or SWEET WHITE WINE
1/3- 1/2 cup HEAVY CREAM
3 tablespoons GREEN ONION
3 tablespoons PARSLEY

๐’๐‡๐‘๐ˆ๐Œ๐ ๐’๐“๐Ž๐‚๐Š
1 tablespoon VEGETABLE OIL
1 pound SHRIMP HEADS & SHELLS
2 teaspoons CREOLE SEASONING
1/2 teaspoon KOSHER SALT
1/2 teaspoon BLACK PEPPER
1 teaspoon GRANULATED ONION
1 teaspoon GRANULATED GARLIC
1 teaspoon CELERY SEEDS
1 teaspoon DRIED THYME
2 BAY LEAVES
4 CUPS WATER

ะšะพะผะผะตะฝั‚ะฐั€ะธะธ

ะ˜ะฝั„ะพั€ะผะฐั†ะธั ะฟะพ ะบะพะผะผะตะฝั‚ะฐั€ะธัะผ ะฒ ั€ะฐะทั€ะฐะฑะพั‚ะบะต