CC & Gerries Crab, Shrimp, and Corn Bisque - Fox 2 News Headlines

CC & Gerries Crab, Shrimp, and Corn Bisque

  • Recipe CollectionMore>>

  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
  • Sarah's practically homemade samoa cookies

    Sarah's practically homemade samoa cookies

    Wednesday, April 16 2014 11:54 AM EDT2014-04-16 15:54:41 GMT
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.

Recipe from Chris Cox of St. Amant, La.

Total Time: 2 hrs

3/4 cup of unsalted butter
2 cup of chopped onions
1 cups of chopped bell peppers
2   16oz cans of cream style corn
8 ounces of Velveeta Mexican Pepper Jack cheese
1 quart of heavy whipping cream
3 teaspoons of salt
1 teaspoon of red pepper (cayenne)
1 teaspoon of black pepper
2 pounds of raw shrimp (small size)
1 pounds of crab meat (lump) 
2 tablespoons of corn starch 
1 cup of water


1.  Saute onions in half the melted butter for about 5 minutes. Add bell peppers and saute for about another 5 minutes.

2.  Add remainder of butter to mixture. Add crab meat, salt, red and black pepper, and simmer for another 5 minutes.

3.  Add corn and simmer for another 5 minutes.

4.  Add 8 ounces of Velveeta Mexican pepper jack cheese (cut in slices). Add whipping cream (1 quart). Simmer for about 15 minutes.

5.  Taste the seasoning and adjust to taste.

6.  If liquid is too thin, add 2 tablespoons of dissolved corn starch/water to thicken bisque.

  • Can substitute crawfish, shrimp, or crabmeat in bisque, or any combination of all.


Yield: 12-16 cups of bisque
Comments: Great as appetizer or meal.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices