Crab and Maque Choux Soup

Published 9:25 am Thursday, June 26, 2014

By Staff Reports

1 stick butter

3 tablespoons flour

1 medium onion, chopped

1 rib celery, chopped

1 clove garlic, minced

1 can Rotel tomatoes

3 cups cooked corn maque choux

16 ounces seafood or chicken stock

1 pint half and half

1 pound white crabmeat, picked through for shells

Add flour to melted butter to make a light roux. Add onions, celery and garlic. Sauté until onions are clear. Add Rotel and cook over medium to high heat for approximately 5 minutes. Add corn maque choux and stock. Cook just until stock begins to boil. Turn heat to a low simmer. Add half and half while stirring.

Cook over low simmer for approximately 7 minutes. Add crab meat, season to taste and simmer an additional 5 minutes.

Additional stock or half and half can be added to achieve desired thickness.

Heath Hulin, New Iberia