Shrimp and Crab Bisque from Dinners Being Delivered

Wednesday, February 15, 2007


3 lbs. fresh shrimp
1 lbs. lump crab meat
4 - 16 oz. tomato sauce
1 large can diced tomatoes
2 large onions, chopped
4 stalks celery, chopped
8 cups corn (frozen)
2 cups flour
1 cup canola oil
5 potatoes, cut into chunks

  • Combine flour and oil.  Make a light brown roux.
  • Add 2 quarts water to roux in large pot.
  • Add tomato sauce, tomatoes, onions, celery and corn.  Allow to boil until onions and celery are tender (about 1 hour).
  • Add potatoes and cook about ten minutes, then add shrimp and crabmeat.
  • Cook for an additional 20 minutes.

Feeds 8.