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Cajun Shrimp and Crab Bisque


1 pound shrimp

1 pound lump crab meat

2 cans cream style corn

2 cans cream of potato soup

1 quart Half & Half

1 1/2 sticks butter

1 onion chopped

1/2 cup chopped green onions

2 tablespoons flour

Salt and pepper to taste

1 shake of ground nutmeg (optional)

1 shake of hot sauce (optional)


Sauté onion and green onion in butter until clear. Stir in flour and cook a couple of minutes. Add cans of soup and cream style corn and cook until bubbly. Add seafood and cook until shrimp turns pink. Add Half&Half and salt and pepper to taste. Lower heat to avoid milk from separating do not bring to a boil Serve hot add hot sauce to taste and nutmeg in each serving dish (optional)

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