Description
New Orleans Shrimp and Corn Bisque is a hearty, creamy dish that blends the sweetness of corn with the succulence of shrimp, seasoned with bold Cajun spices. This Southern classic celebrates Louisiana’s vibrant culinary heritage, making it perfect as a comforting appetizer or a rich main course.
Ingredients
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- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 2 cups fresh or frozen corn kernels
- 1 lb shrimp, peeled and deveined
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the Roux
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, sautéing until softened (about 3-4 minutes).
- Stir in flour to create a roux, cooking for 2 minutes until golden and fragrant.
- Build the Base
- Gradually whisk in the chicken or seafood stock, ensuring a smooth mixture.
- Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
- Add Key Ingredients
- Stir in heavy cream, corn kernels, Cajun seasoning, smoked paprika, salt, and pepper.
- Simmer for 10 minutes to meld the flavors.
- Cook the Shrimp
- Add shrimp to the pot and cook for 3-5 minutes, until pink and fully cooked. Avoid overcooking.
- Garnish and Serve
- Ladle the bisque into bowls, garnish with fresh parsley, and serve warm.
- Pair with crusty bread or cornbread for a complete meal.