Instructions
- To make the Homemade Creole spice blend, combine 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp oregano, 1 tsp thyme, 1/2 tsp cayenne pepper, and 1/2 tsp black pepper.
- In a large pot or Dutch oven, melt all Base Butter over medium heat.
- Add all Base Onion, Celery, and Green Bell Pepper and cook until softened, about 7-10 minutes.
- Stir in all Base Garlic and cook for 1 minute more.
- Whisk in all Base Flour and cook for 3-4 minutes, creating a dark roux.
- Gradually whisk in all Base Lobster stock, ensuring no lumps form.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Stir in all Corn & Crab Corn and cook for 5 minutes.
- Add all Base Brandy and Saffron threads and cook for 2 minutes.
- Reduce heat to low and stir in all Base Heavy cream.
- Gently fold in all Corn & Crab Crab meat.
- Season with all Seasoning Creole spice blend, Cayenne pepper, Smoked paprika, Fleur de sel, and White pepper to taste.
- Heat through, but do not boil.
- Serve hot, garnished with all Garnish Chives and Crab roe.
