This one didn’t sound as good as it is. I only made it because it had the word “Cajun” in it. But I have made it several times, it really is delicious. Crab meat is regularly on sale for less than $10 per pound at Winn Dixie as well as the head-on shrimp in the recipe that follows.

CAJUN STYLE CORN AND CRAB SOUP

• 3 TBS butter, 3 TBS flour, 1 TBS oil, 2 cups chopped onion
• 2/3 cup minced celery, 1 TBS minced garlic
• 1-1/2 cups frozen corn kernels, 1 cup low-sodium chicken broth
• ½ tsp Cajun seasoning (plus more for garnish)
• 1 bay leaf, 2 cups heavy cream, 1 cup whole milk
• 1 tsp Zatarain’s liquid shrimp and crab boil seasoning
• 1 lb. fresh lump crabmeat, ¼ chopped green onions plus more for garnish
• ½ tsp Worcestershire sauce, *1 mashed skinless baked potato if you want more of a chowder than a soup

Melt butter in a small saucepan over medium heat; gradually whisk in flour. Cook, whisking constantly, until a golden roux forms, 5-7 minutes. 

Heat oil in a large pot over medium heat. Add onion, celery and garlic; cook stirring occasionally until fragrant, about one minute

Stir in corn, broth, and Cajun seasoning. Add bay leaf. Bring to a boil. Stir in cream, milk, and liquid seasoning. Return to a boil. 

Reduce heat too low; simmer, stirring occasionally, 7 minutes.

Stir in the roux, 1 TBS at a time, whisking thoroughly after each addition. Cook, whisking frequently, until mixture thickens.

Stir in crabmeat, green onions and Worcestershire sauce. Simmer to allow flavors to meld, 6-8 minutes. Remove bay leaf. Season to taste. Garnish with additional green onions and Cajun seasoning.