Corn, Shrimp and Crab Bisque

4 cups water

2 tablespoons chopped garlic

½ cup celery chopped

½ cup onion chopped

2 cups corn

1 can mild Rotel diced tomatoes

½ cup white wine

1 cup vegetable oil

1 cup flour

2 cups heavy cream or half and half

Paul Prudhomme’s Red Fish Blackening Season

Tony Chachere’s seasoning

½ cup cane syrup

1 pound jumbo shrimp

1 pound crabmeat

Preheat oven to 400 degrees. Roast crabs for 10 minutes to intensify flavor of stock. Add crabs and water to a pot and simmer for 10 to 15 minutes. Strain and discard shells. Add garlic, celery and onions to pot. Simmer until vegetables are translucent. Add corn, Rotel tomatoes and add seasonings. Mix together flour and oil for a roux consistency and add to pot. Cook for approximately 15 minutes until soup base is thick. Add wine, heavy cream, syrup and simmer until blended. Add shrimp and crabmeat and simmer on low heat until seafood is cooked.

Chef Blake Payne, Cypress Bayou Casino – Hotel