Crab and Squash Bisque Recipe shared by Jack Rose; the Culinary Crown of the Pontchartrain Hotel
Crab and Squash Bisque
Shared by Chef Gabrielle Oliva of Jack Rose www.jackroserestaurant.com
Jack Rose is known for its acclaimed cuisine, bustling atmosphere, and top-notch service. This season, Chef Gabrielle Olivia shares a luxurious bisque that is the ultimate comfort dish. Relish in the velvety smoothness of winter squash, crab meat, and spices. Whether you’re a seasoned home chef or a culinary explorer, this recipe is a delight for soup lovers.
*The recipe is not available at the restaurant
Ingredients:
1 ea onion, diced
2 ea carrots, diced
2 Tbsp ginger, minced
5 ea garlic cloves, minced
4 cups winter squash, medium diced
2 ea red chilies, rough chopped
1 gallon crab stock
1 tsp salt
½ tsp white pepper
1 ½ Tbsp ground coriander
1 Tbsp ground cumin
½ Tbsp turmeric
1 Tbsp paprika
1 tsp ground ginger
1 ½ tsp crushed red pepper
1 tsp onion powder
1 tsp garlic powder
1 13.5oz can coconut milk, full fat
Crab meat
Chili crisp
Green onion
Instructions:
- In a large pot, heat oil over medium heat.
- Add onions, carrots, ginger, garlic, and squash, and sweat until the vegetables are soft and starting to fall apart.
- Add all of the dried spices, and the chilies.
- Keep cooking until the vegetables are fully cooked and, all the liquid has evaporated. Add the crab stock, bring to a boil, and reduce heat to a simmer. Let reduce by one third.
- Add coconut milk and let it come back up to a simmer, and cook for another 15 minutes. Remove from heat, and pour into a blender. Blend until smooth and creamy. Adjust seasoning as needed.
- Ladle the soup into a bowl, add 2oz crab meat, a drizzle of chili crisp, and sprinkle with green onions.
2031 Street. Charles Avenue, New Orleans, LA | @jackrosenola
