Why You’ll Love This Recipe
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Rich and Creamy: The blend of shrimp stock, heavy cream, and Cajun seasonings creates a luxurious, smooth texture.
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Flavorful: A combination of fresh ingredients like shrimp, corn, and vegetables, along with the classic Cajun “holy trinity” (onions, bell peppers, and celery), gives this bisque its depth of flavor.
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Customizable: You can add other seafood like crab or crawfish, and adjust the spice level to your liking.
Ingredients
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Fresh shrimp (small to medium size)
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Olive oil (or vegetable oil)
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Cajun holy trinity (onion, bell pepper, celery)
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Garlic
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Butter
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Shrimp stock (or substitute with seafood or chicken stock)
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Apple cider vinegar (or lemon juice)
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Cajun seasoning
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Flour
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Heavy cream
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Fresh corn kernels
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Fresh parsley and green onions
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Optional: Lump crab or crawfish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Sauté vegetables: Heat olive oil in a large pot. Add the holy trinity (onions, bell peppers, celery) and garlic, sautéing until soft.
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Make the roux: Add the butter and flour, stirring constantly to form a thick roux.
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Add stock: Slowly whisk in the shrimp stock, then simmer to thicken the broth.
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Add shrimp and corn: Stir in the shrimp, corn, and heavy cream. Let it simmer until the shrimp turn pink and cooked through.
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Garnish and serve: Stir in fresh parsley and green onions, adjust seasonings, and serve with crusty bread.
Servings and Timing
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Servings: 4-6
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Prep Time: 20 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 5 minutes
Variations
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Add Crab: Add 8 ounces of lump crab meat for a seafood-packed bisque.
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More Heat: Adjust the level of Cajun seasoning or add chili flakes for a spicier version.
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Use Chicken Stock: If shrimp stock isn’t available, chicken stock is a fine substitute.
Storage/Reheating
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Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
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Freezing: Freeze for up to 3 months, though the cream may separate when reheated.
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Reheating: Gently reheat on the stove, adding a splash of broth or cream to restore texture.
FAQs
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly. Just defrost them before cooking.
Can I make this ahead of time?
Yes, you can prepare the bisque up to the point of adding shrimp. Reheat, then add shrimp and cream just before serving.
Can I use other seafood?
Absolutely! Crawfish or even a mix of shellfish would complement the bisque perfectly.
Conclusion
This New Orleans Shrimp and Corn Bisque brings the flavors of Louisiana straight to your table. Rich, creamy, and full of vibrant Cajun flavors, it’s the perfect dish for impressing guests or enjoying on a cozy night in.
Print
New Orleans Shrimp and Corn Bisque
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This New Orleans Shrimp and Corn Bisque is a rich and creamy dish bursting with Cajun spices, succulent shrimp, sweet corn, and a buttery base. A taste of Louisiana, perfect for special occasions or cozy dinners. This bisque is both flavorful and customizable, with a perfect balance of spice and sweetness that will impress your guests.
Ingredients
Fresh shrimp (small to medium size)
Olive oil (or vegetable oil)
Cajun holy trinity (onion, bell pepper, celery)
Garlic (minced)
Butter
Shrimp stock (or substitute with seafood or chicken stock)
Apple cider vinegar (or lemon juice)
Cajun seasoning
Flour
Heavy cream
Fresh corn kernels
Fresh parsley and green onions (for garnish)
Optional: Lump crab or crawfish
Instructions
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Sauté the Vegetables:
Heat olive oil in a large pot. Add the holy trinity (onions, bell peppers, celery), and garlic. Sauté until softened, about 5-7 minutes. -
Make the Roux:
Add butter to the pot and stir in the flour. Continuously stir until the mixture thickens and becomes a pale golden color, about 2-3 minutes. -
Add Stock:
Gradually whisk in the shrimp stock, bringing it to a simmer to thicken the broth. -
Add Shrimp and Corn:
Stir in the shrimp, corn, and heavy cream. Simmer until the shrimp turn pink and are cooked through, about 5-7 minutes. -
Garnish and Serve:
Stir in fresh parsley and green onions, adjusting seasoning as necessary. Serve with crusty bread for dipping.
Notes
Variations:
Add Crab: Stir in 8 ounces of lump crab meat for a seafood-packed bisque.
More Heat: Adjust the level of Cajun seasoning or add chili flakes for a spicier version.
Use Chicken Stock: If shrimp stock isn’t available, chicken stock works as a substitute.
Storage/Reheating:
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Freezing: Freeze for up to 3 months. Note that the cream may separate when reheated.
Reheating: Gently reheat on the stove, adding a splash of broth or cream to restore the texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup, Comfort Food, Seafood, Cajun
- Method: Stovetop, Simmering
- Cuisine: Louisiana, Cajun
