Beazell's Cook Book

Corn & Crab Bisque by Virginia Ragan

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1 stick of butter 
1/2 cup chopped onion
1 quart of half and half
1 can cream of celery
1/2 tsp Worcestershire sauce
2 tablespoons of flour
1 lb. crab meat or 2 cans
3 cans creamed corn
Tabasco to taste 
1 tsp Beazell's Cajun Seasoning
 
You can use 1 lb of shrimp in place of crab if you want or just add it with it. I also add cream of mushroom soup to mine.
 
Melt butter, add flour and blend thoroughly. Add onions and cook slowly on low fire for 10 minutes. Add crab meat, half an half, cream of celery soup, worces. Sauce, corn Tabasco and Beazell's . Cook slowly for 20 minutes. Then enjoy!! 

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