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One thing I have observed in all my years of ministry is that the most effective and important aspects of evangelism usually take place on an individual, personal level. Most people do not come to Christ as an immediate response to a sermon they hear in a crowded setting. They come to Christ because of the influence of an individual.
John MacArthur
Crab and Corn Bisque
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Seafood, Meats, Dairy
New Orleans
Seafood
12
Servings
INGREDIENTS
6
md
Hard shell crabs
1 1/2
qt
Water
2
md
Yellow onions; quarter
6
Ribs celery; coarsely chopped
1 1/2
tb
Liquid crab boil
1 1/2
c
Green onions; chopped
4
oz
Butter
1
lb
Lump crabmeat
1
c
Heavy cream
2
tb
Flour
1
pn
Thyme
1
ts
Powdered garlic
Salt & cayenne pepper to taste
2
cn
(12-oz) corn
INSTRUCTIONS
CRAB STOCK
CORN STOCK
Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep
at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut. onions
in butter until wilted. Add flour and seasonings; cook until flour begins
to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn;
simmer an additional 15 minutes. Pour cream into pan and stir. Remove from
heat. Let stand for one half hour. Reheat to serve.
COMMANDER'S PALACE
WASHINGTON AVE & COLISEUM ST
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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