Ingredients
Equipment
Nutrition
Method
- In a large heavy pot or Dutch Oven, cook the onion and celery in butter until translucent. Whisk in the flour until blended, cooking until bubbly 1-2 minutes. Gradually add the broth whisking to combine, then add the half-n-half. Bring the mixture to a boil, reduce heat to medium-low, cook and stir for 3-4 minutes or until thickened. Stir in the seasoning, salt, pepper, and nutmeg.
- Add the pre-cooked rice, crab meat, and the asparagus to the thickened broth mixture, stirring to incorporate. Simmer on low heat uncovered for 10-12 minutes to allow the flavors to begin to develop. Adjust the soupiness to desired consistency by adding more chicken stock.
- Continue to simmer over low heat until ready to serve. Ladle into bowls. If desired, top with a sprinkle of chopped fresh parsley and cracked pepper. Serve and enjoy now or freeze to reheat later! [3]
Kitchen Notes
[1] In a medium saucepan, combine 1/3 cup wild rice, 1/4 teaspoon salt and cover with 1-inch of chicken stock; bring to a boil. Reduce heat, cover and simmer 30-40 minutes or until rice is tender and the stock is reduced. You could alternatively cook the wild rice in water, but then you would lose a lot of the flavor.
[2] May substitute imitation crab found in the fresh or frozen meat section.
[3] Store in the refrigerator for up to three days or freeze up to three months in a tightly sealed container, allowing 1-inch headspace. When reheating, heat slowly adding more chicken stock, as the rice will absorb the liquid.
[2] May substitute imitation crab found in the fresh or frozen meat section.
[3] Store in the refrigerator for up to three days or freeze up to three months in a tightly sealed container, allowing 1-inch headspace. When reheating, heat slowly adding more chicken stock, as the rice will absorb the liquid.
Personal Notes
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