Blue Crab and Chipotle Bisque

Ingredients

6 dashes TABASCO^® brand Chipotle Pepper Sauce, plus more to taste

2 tablespoons butter or ghee

1 onion, chopped

1 carrot, sliced

2 cloves garlic, minced

2 tablespoons brandy or 1/4 cup dry white wine

1 tablespoon tomato paste

1/3 cup basmati rice, rinsed

6 cups shellfish or fish stock

1/2 cup cream or coconut milk

1 pound blue crab meat, fully cooked

2 tablespoons chopped fresh parsley or tarragon

Preparation

In a stockpot or Dutch oven, warm butter over medium heat. Add onion and carrot; sauté for 5 minutes until softened; add garlic and sauté for 1 minute until aromatic. Add brandy or wine; cook, stirring often, for 2 minutes until liquid is evaporated. Add tomato paste, stir to combine and sauté until aromatic. Add rice and stock; bring to a simmer then reduce heat to medium low. Cook, stirring every 5 minutes, for 40 minutes, until rice is tender.

With an immersion blender, blend soup until smooth. Remove from heat; add cream or coconut milk and TABASCO^® Chipotle Sauce. Add 3/4 of the crab; stir gently to combine.

Garnish soup with parsley or tarragon and remaining crab; serve with additional TABASCO^® Chipotle Sauce.

Ingredients

Preparation

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