New Orleans Shrimp And Corn Bisqu Recipe

If you’re looking to bring a taste of New Orleans into your kitchen, this shrimp and corn bisque is a surefire way to do it. Rich, creamy, and packed with the bold flavors of shrimp, Cajun spices, and fresh vegetables, this bisque is one of those recipes that makes any meal feel special. Bisques like this one are perfect for those chilly evenings when you want something comforting but with a bit of a kick.

I remember the first time I had a seafood bisque in New Orleans. It was in a tiny restaurant tucked away in the French Quarter. The bisque was creamy yet light, with plump shrimp and sweet corn that gave every spoonful a burst of flavor. After that, I was determined to recreate something similar at home. This version might not be exactly like that magical bowl I had, but I promise it’ll transport you to the heart of Louisiana with every bite!

this RECIPE

A little background on shrimp and corn bisque

Bisques have their origins in French cuisine, traditionally made with shellfish like lobster, crab, or shrimp, and thickened with rice or a roux. Over time, the New Orleans version evolved, bringing in local ingredients and spices for that unmistakable Creole touch. Adding fresh corn gives this bisque a natural sweetness that perfectly balances the savory, slightly spicy shrimp broth. You’ll find variations of this bisque across Louisiana, each with its own twist, but the key elements—creamy base, fresh seafood, and vibrant vegetables—are always there.

Let’s talk ingredients: the stars of the bisque

• Shrimp: Fresh, medium-sized shrimp bring the perfect tender bite to this bisque. If you don’t have access to fresh shrimp, frozen will work just fine—just be sure to thaw them properly. Shrimp is the star protein here, adding a subtle sweetness and satisfying texture. Plus, it’s packed with protein and low in fat.
• Corn: Fresh corn cut right off the cob adds a pop of sweetness to balance out the savory elements. If corn is out of season, you can substitute frozen or even canned corn, but fresh is best if you can get it! Corn also brings fiber and a bit of natural starch to help thicken the bisque slightly.
• Cajun seasoning: This is what gives the bisque its signature kick. You can adjust the amount to suit your taste, or if you don’t have Cajun seasoning, a blend of paprika, garlic powder, onion powder, and cayenne will work. Cajun seasoning brings warmth and depth without overpowering the other flavors.
• Vegetables (onion, bell pepper, celery, and garlic): They form the flavorful base for the bisque, giving it that savory, aromatic quality. Feel free to use any color of bell pepper you prefer.
• Heavy cream: For that luxurious, creamy texture, heavy cream is a must. If you want a lighter option, half-and-half could work, but keep in mind it won’t be quite as rich.
• Shrimp stock: This gives the bisque a deep, ocean-y flavor that’s hard to beat. If you can’t find shrimp stock, seafood, vegetable, or even chicken stock will do in a pinch.

Essential kitchen tools for the perfect bisque

A few simple tools make this bisque easy to pull together:

• Large pot or Dutch oven: A heavy-bottomed pot is ideal for making bisque. It helps distribute heat evenly, which is key for cooking the roux and simmering the soup without burning.
• Sharp knife: With all the chopping of onions, celery, peppers, and parsley, a good sharp knife will make prep work quicker and more enjoyable.
• Whisk: When you’re adding the flour to make the roux, a whisk will help you mix everything smoothly without lumps.
• Ladle: Once your bisque is ready, a ladle makes it easy to serve without spilling.

If you don’t have a Dutch oven, any large, heavy pot will work, just keep an eye on the heat to avoid scorching.

Step-by-step: how to make New Orleans shrimp and corn bisque

1. Prep the ingredients

Start by chopping the onion, bell pepper, celery, green onions, and parsley, and mince the garlic. Remove the corn kernels from the cob (if using fresh corn). Pat the shrimp dry, season with Cajun seasoning, and keep them in the fridge until you’re ready to add them.

2. Sauté the vegetables

Heat your pot over medium-low heat, then add the onion, bell pepper, and celery. Sauté for about 5 minutes, stirring occasionally, until they’re softening and fragrant. Add the garlic and cook for another minute—be careful not to let it burn.

3. Deglaze the pot

Pour in a splash of water (or a non-alcoholic option like apple cider vinegar) to deglaze the pot. Scrape up any browned bits stuck to the bottom. This adds depth to the flavor and helps prevent anything from burning.

4. Make the roux

Add the butter to the pot and let it melt. Once melted, sprinkle in the flour over the vegetables. Stir constantly for about 5 minutes. The mixture will become thick and clumpy, and you’ll start to smell a toasty aroma as the flour cooks.

5. Add the liquids and simmer

Slowly pour in the shrimp stock, whisking continuously to avoid lumps. Then add the water, half of the parsley, and half of the green onions. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for about 20 minutes, skimming off any foam that rises to the top and stirring occasionally.

6. Add shrimp, corn, and cream

Once the base has simmered and thickened slightly, add the seasoned shrimp, corn, and warmed heavy cream. Bring the bisque back to a gentle simmer and cook for about 5 minutes until the shrimp are pink and cooked through. Add the remaining parsley and green onions (or save some for garnish).

7. Season and serve

Taste the bisque and adjust the seasoning to your liking with salt, pepper, or more Cajun seasoning. Ladle into bowls and garnish with extra parsley or green onions if you like.

Variations and adaptations

• Seafood mix: Want even more variety? Try adding a mix of seafood, like crab or scallops, along with the shrimp. Just be careful with cooking times so everything stays tender.
• Vegetarian version: Skip the shrimp and use vegetable stock instead. You can bulk up the soup with diced potatoes or extra corn for a hearty, creamy veggie bisque.
• Lower-fat option: Swap out the heavy cream for half-and-half or even evaporated milk if you’re looking to lighten things up a bit. The soup won’t be quite as rich, but it will still taste delicious.
• Spicier bisque: If you’re a heat lover, add a pinch of cayenne or a few dashes of hot sauce along with the Cajun seasoning.
• Herby twist: Try adding some fresh thyme or a bay leaf when simmering the bisque for an earthy note. Just remember to remove the bay leaf before serving.

Serving suggestions and presentation

Serve this bisque hot, preferably in wide, shallow bowls that let the steam rise beautifully. Garnish with a little extra parsley or green onions for a pop of color. For a true New Orleans experience, serve it alongside crusty French bread or warm cornbread to soak up every last drop. A sprinkle of crushed red pepper on top can also add a nice touch for those who like an extra kick.

Drink pairings

This bisque pairs wonderfully with drinks that balance the creamy, spicy flavors. A cold, slightly sweet drink like iced tea (with a hint of lemon) complements the warmth of the soup. Lemonade, especially a slightly tart homemade version, is another refreshing choice. For a unique twist, try a virgin Bloody Mary with a dash of hot sauce—it’ll echo the Cajun spices in the bisque and make for a fun, bold pairing.

Storage and reheating tips

If you have leftovers, let the bisque cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling. You can also freeze this bisque, but keep in mind that the texture may change slightly due to the cream. If freezing, wait to add the cream until reheating.

Scaling the recipe up or down

This recipe serves about 6 people, but it’s easy to adjust. For a smaller batch, halve the ingredients and cook as directed. If you’re cooking for a crowd, doubling works well too—just make sure you have a large enough pot! One tip: if you double the recipe, you may need to extend the simmering time slightly to ensure everything heats through evenly.

Common questions about shrimp and corn bisque

1. Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before seasoning and adding them to the bisque.

2. What if I don’t have shrimp stock?
Seafood stock, chicken stock, or vegetable stock will work as a substitute. Shrimp stock adds the most flavor, but the bisque will still be delicious!

3. Can I make this ahead of time?
Yes, you can make the bisque base (up to the simmering step) a day ahead. Just add the shrimp, corn, and cream when reheating.

4. Is this bisque very spicy?
The spice level depends on the amount of Cajun seasoning you use. Start with 1 tablespoon and adjust to taste. You can always add more spice but can’t take it out!

5. Can I substitute the heavy cream?
Half-and-half or evaporated milk are good substitutes, but they won’t be quite as rich. Avoid milk, as it may curdle.

So grab your pot and get ready to whip up a bowl of this luscious New Orleans shrimp and corn bisque. It’s comforting, flavorful, and just what you need when you want to bring a taste of Louisiana into your home. Enjoy, and don’t be afraid to make it your own!

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