2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Scott LONG’s
Corn and Crab Bisque Recipe

Finished ProductShown here with a side salad topped with strip steak.


4 1/2 cups whole kernel corn
1 pound lump crab meat
1 cup of butter (2 sticks)
1 cup flour
1 cup diced onion*
1/2 cup diced celery*
1/2 cup diced bell pepper*
6 cloves garlic, finely diced
1/2 cup sliced green onions
1/2 cup chopped fresh parsley
9 1/2 cups chicken stock
1 pint heavy cream
1 1/2 teaspoons of salt
1/2 teaspoon white pepper


*Here in Lafayette, I can purchase a frozen seasoning blend at Fresh Pickins that is a great mix of diced onions, celery, bell pepper (red and green) and parsley. When preparing this dish, I used 2 cups of the seasonning blend instead of chopping my own veggies.



In a 2-gallon stockpot (I used my old Magnalite), melt the two sticks of butter over medium-high heat. Add the flour and stir constantly until a light roux is achieved (3-5 minutes, see How to Make a Roux, if needed). Add the onions, celery, bell pepper and garlic and continue cooking for a few minutes more, then slowly add your chicken stock as you continue to stir. Add the corn and bring it all to a low boil. Reduce heat to simmer, add salt and pepper, and cook for about 30 minutes. Add the heavy whipping cream, green onions and parsley. Continue cooking for about three minutes and then fold in the crab meat. (Do this gently so as to not break up the lumps.)


Serves 6 large bowls or 12 appetizer bowls




Bon appétit!

Scott Long





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