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Recipes


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Roasted Butternut Squash, Wild Mushroom, & Crab Bisque
Category: Entrees

Servings: 1/4 pound butter 1 large onion (chopped) 1 medium red bell pepper (chopped) 2 ribs of celery (chopped) 2 cloves garlic (minced) 1 large butternut squash (roasted and pureed) 1/2 gallon of seafood stock 2 quarts heavy cream 4 tablespoons Crawfish Town USA Cajun Seasoning 2 teaspoon dried basil 2 teaspoon dried thyme 1 cup white wine 4 cups of chopped mushrooms 4 pounds jumbo lump crab meat 1/2 cup blond roux

Ingredients:

  • 1/4 pound butter
  • 1 large onion (chopped)
  • 1 medium red bell pepper (chopped)
  • 2 ribs of celery (chopped)
  • 2 cloves garlic (minced)
  • 1 large butternut squash (roasted and pureed)
  • 1/2 gallon of seafood stock
  • 2 quarts heavy cream
  • 4 tablespoons Crawfish Town USA Cajun Seasoning
  • 2 teaspoon dried basil
  • 2 teaspoon dried thyme
  • 1 cup white wine
  • 4 cups of chopped mushrooms
  • 4 pounds jumbo lump crab meat
  • 1/2 cup blond roux

 Instructions:

  1. In a large pot melt the butter then sauté' the onion, celery, bell pepper, and garlic until tender, takes about 3-5 minutes.
  2. Next add white wine then the pureed butternut squash, seafood stock, seasonings, mushrooms and cook for 10-15 minutes on medium heat.
  3. Next add heavy cream and slowly bring to a simmer.
  4. Once the bisque comes to a simmer add blond roux and it will thicken.
  5. Once the bisque thickens add crab meat and simmer for another 5 minutes.
  6. Taste and adjust seasoning as needed.

 
*Recipe courtesy Chef Colt Patin Crawfish Town USA


 


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