Baton Rouge, Louisiana
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Jubans - Sweet Corn and Seafood Soup

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14 ears of corn separated both reserved
2 onion small diced
2 cups white wine
1 quart crab stock
2 cups heavy cream
1 pound jumbo lump crab
1 pound shrimp
1/2 cup olive oil
3 sprig fresh tarragon
Salt/white pepper

For corn purée:

1. Sauté onions till soft deglaze with white wine and reduce till almost dry
2. Add corn and cream and bring to a simmer
3. Simmer purée 20 minutes, adding olive oil a little at a time
4. Season with salt and white pepper reserve

Corn stock:

1. Take cleaned cobs and cover with water in a pot
2. Bring to a simmer and simmer for 2 hours
3. Strain and reduce, yields 1 qt.

Poach shrimp in corn stock; reserve both

- Combine crab stock, corn purée and corn stock to a pot; bring to a simmer
- Add fresh tarragon and simmer 20 minutes
- Add shrimp and crab; bring back to a simmer
- Season and serve


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