Here’s a flavorful and comforting recipe for New Orleans Shrimp and Corn Bisque—a creamy, Cajun-style soup perfect for any time you want a taste of the bayou!
New Orleans Shrimp and Corn Bisque
Ingredients:
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1 lb shrimp, peeled and deveined (reserve shells)
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1 tbsp olive oil
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2 tbsp butter
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1 small onion, finely chopped
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1/2 cup celery, finely chopped
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1/2 cup bell pepper (any color), finely chopped
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2 cloves garlic, minced
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1/4 cup all-purpose flour
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4 cups seafood or chicken broth (homemade or store-bought)
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2 cups corn kernels (fresh, frozen, or canned)
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1 cup heavy cream
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1/2 cup milk
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1 tsp Creole or Cajun seasoning
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Salt & black pepper, to taste
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1/4 tsp smoked paprika (optional)
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Dash of hot sauce (optional)
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1 tbsp fresh parsley, chopped (for garnish)
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2 green onions, sliced (for garnish)
Instructions:
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Make Shrimp Stock (Optional but Recommended):
In a pot, sauté shrimp shells in 1 tbsp olive oil for 2–3 minutes. Add 4 cups water and simmer for 20 minutes. Strain and reserve. (Use this instead of packaged broth for extra flavor.) -
Cook the Base Veggies:
In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and bell pepper. Sauté until soft, about 5–7 minutes. Add garlic and cook for 1 more minute. -
Make the Roux:
Sprinkle in the flour and stir constantly for 2–3 minutes to form a light roux (don’t let it brown). -
Add Broth & Simmer:
Slowly whisk in the seafood or chicken broth (or shrimp stock). Stir until smooth and thickened. -
Add Corn & Seasonings:
Stir in the corn, Cajun seasoning, smoked paprika, salt, pepper, and a dash of hot sauce. Simmer for 10–15 minutes. -
Add Cream & Shrimp:
Stir in the cream and milk. Add shrimp and cook just until pink and opaque, about 3–4 minutes. -
Taste & Serve:
Adjust seasonings. Garnish with green onions and parsley. Serve hot with crusty bread.