We recently hosted a “Mardi Gras in May” themed party as a fundraiser for the local school. We’ve riffed plenty about Cajun food in previous other posts, but we wanted to share this wonderful soup we developed for the event. It was a huge hit, supremely elegant as a first course, and was pretty simple to make.
This soup is a spicy variation on the traditional crab bisque. Our beloved Beck’s Devil Dust gave the dish some serious spice, but lent a complexity and depth of flavors that transcended the merely hot. The bisque’s color is beautiful; served with finely chopped chives it makes an elegant first course.
4 tablespoons butter
4 tablespoons flour
3 tablespoons tomato paste
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 tablespoon Beck’s Devil Dust
6 cups chicken broth
1 teaspoon salt
½ teaspoon thyme
2 bay leaves
1 pound lump crab meat
1. In soup pot, melt butter over medium heat. Add flour, forming a roux, and cook 15 minutes, stirring frequently, until it turns a light brown color.
2. Add tomato paste, onion, celery, garlic and seasonings. Saute 10 minutes or so until vegetables begin to soften. Add seasonings and broth.
3. Simmer over low heat 30 minutes. Remove bay leaves and puree soup with immersion blender or food processor.
4. Add crabmeat, heat, and serve.