LOUISIANA CRAB &CORN BISQUE

1 lb. picked crab meat

1/2 cup butter

1/2 cup all-purpose flour

3 cups chicken stock

1 t. crab boil seasoning

2 cups of corn kernels

1 cup heavy cream

1 T. Essence

1 t. lemon juice

2 green onions, chopped finely

hot pepper and black pepper to taste

salt to taste

     Make a roux by combining butter and flour in saucepan and cooking while stirring constantly until flour sticks.  Add stock and crab boil.  Bring to a boil, stirring constantly, then lower heat and simmer 15 minutes.  (Do this to cook the starchy taste off of the flour and reduce the liquid of the stock which concentrates the flavor.)  Add corn kernels and jice and continue simmering 5 more minutes.  Add cream, crab, and green onions and blend well.  Season to taste with Essence, hot pepper, black pepper, and salt.  Serve hot in bisque bowls.

ESSENCE (Emeril's spice mix)

5 T. sweet paprika

1/4 cup salt

1/4 garlic powder

2 T. black pepper

2 T. onion powder

2 T. cayenne

2 T. dried oregano

2 T. dried thyme

     Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months to use in Creole seasoning.