My son has been asking to try crab and lobster for a while now, but I haven’t wanted to spend a lot if he didn’t like it, so last night we hosted some church friends for an Easter Feast and I decided it was time for him to try it. In the process, I found this Voodoo crab soup recipe that everyone loved and I wanted to share with you all. My only modification was adding cream to bisque it up. My prayers that all of you have a blessed Easter!
- 1/2 cup or so of heavy cream
- tablespoon Of Louisiana hot sauce
- tablespoon of sherry
The rest of the meal, sorry for no plate shot….also served with Ramsey garlic mashed potatoes, mushroom sauce and Béarnaise sauce.
I guess a good way to close out is that my son did love the crab and lobster!
Ingredients
- 1 Medium Yellow onion
- 2 or 3 stalks of Celery
- 1 bell pepper
- 8 tbsp Unsalted butter
- ½ cup Flour
- 2 cloves Garlic (chopped)
- 2 ½ tbsp Creole spice (Tony Chachere’s or Joe’s Stuff
from the New Orleans School of Cooking) - 1 lb. Andouille Sausage
- 3 cups Clam Juice
- 1 ½ cups Beef Stock
- 1 large tomato (chopped)
- 1 ½ tbsp Worcestershire Sauce
- 2 tsp Kitchen Bouquet
- ½ tsp Fish Sauce
- Dash of Liquid Smoke
- 1 Bay Leaf
- 1 lb. Maryland Jumbo Lump Crabmeat
- 1/2 cup or so of heavy cream
- tablespoon Of Louisiana hot sauce
- tablespoon of sherry
Preparation
- Slowly cook butter and flour together to make a dark roux.
- Sauté onions, celery, and peppers in butter for 5 minutes.
- Add garlic, Cajun spice mix and andouille sausage and sauté for 10 more minutes. Set aside.
- Whisk clam juice and beef stock into the roux until boiling and thick.
- Add sautéed vegetable/sausage mixture to the roux and set aside.
- Add the remaining ingredients EXCEPT the crabmeat and cook over medium heat for 45 minutes.
- Add the crabmeat and cook for 5 minutes.
The rest of the meal, sorry for no plate shot….also served with Ramsey garlic mashed potatoes, mushroom sauce and Béarnaise sauce.
I guess a good way to close out is that my son did love the crab and lobster!
