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Louisiana Shrimp and Corn Bisque Recipe

Louisiana Shrimp and Corn Bisque Recipe
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★★★★★

5 from 10 reviews

This Louisiana Shrimp and Corn Bisque is a creamy, flavorful soup bursting with fresh shrimp, sweet corn, and savory bacon, enhanced by Cajun spices and a rich roux base. Perfect as a comforting meal with a touch of Southern charm, it balances decadent creaminess with zesty seasoning for a delicious bowl of bisque.

Ingredients

Scale

Meat and Seafood

  • ½ pound bacon, chopped
  • 1½ pounds medium raw shrimp (peeled, deveined, 41/50 size)

Vegetables

  • 1 large onion, finely chopped (about 1 cup)
  • ½ bell pepper, any color, diced (½ cup)
  • 2 stalks celery, diced (½ cup)
  • 4 cloves garlic, minced
  • 4 ears fresh corn (or 2–3 cups corn kernels)
  • 1 bunch fresh parsley, chopped (divided)
  • Green onions, finely chopped (quantity roughly ½ cup, included with parsley for garnishing)

Liquids and Dairy

  • ¼ cup sherry cooking wine
  • 8 tablespoons butter (1 stick or ½ cup)
  • 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
  • 1½ cups water
  • 2 cups heavy cream, warmed

Dry Ingredients & Spices

  • ½ cup all-purpose flour
  • 2–4 tablespoons Cajun seasoning (to taste)
  • Black pepper or additional Cajun seasoning to taste

Instructions

  1. Prep the Ingredients: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove the corn kernels from the cob and chop the bacon into small pieces. Peel and devein the shrimp, then season them with Cajun seasoning. Set the shrimp aside in the fridge to marinate briefly.
  2. Crisp the Bacon: In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 8 minutes. Drain off all but one tablespoon of the bacon grease to retain flavor without excess fat.
  3. Sauté the Vegetables: Reduce the heat to medium-low. Add the onions, bell pepper, and celery to the remaining bacon grease and cook for about 5 minutes until softened. Stir in the minced garlic and sauté for another minute to release its aroma.
  4. Deglaze with Sherry: Pour in the sherry cooking wine, scraping the browned bits from the bottom of the pot with a wooden spoon. Let the mixture simmer for 1 to 2 minutes so the alcohol cooks off and flavors meld.
  5. Make the Roux: Add the butter to the pot and let it melt completely. Sprinkle the flour evenly over the melted butter and stir continuously for about 5 minutes to form a thick roux that darkens slightly, which will thicken the bisque beautifully.
  6. Simmer the Bisque: Slowly whisk in the shrimp stock and water to avoid lumps. Add half of the chopped parsley and green onions. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for 20 minutes, stirring occasionally to develop deep flavor and thicken the soup.
  7. Cook the Shrimp and Corn: Add the seasoned shrimp, fresh corn kernels, and warmed heavy cream to the pot. Simmer for another 5 minutes until the shrimp turn pink and are cooked through, the corn is tender, and the bisque is rich and creamy.
  8. Taste and Adjust: Taste your bisque and season with additional salt, black pepper, or Cajun seasoning as needed. Garnish with the remaining parsley and green onions before serving to add freshness and color to your bowl.

Notes

  • For a vegetarian option, substitute shrimp with mushrooms and use vegetable stock instead of shrimp stock.
  • For a dairy-free bisque, replace butter and cream with vegan alternatives such as olive oil and coconut milk.
  • Use fresh corn when in season for best flavor; frozen corn can be an acceptable substitute.
  • Adjust Cajun seasoning according to your preferred spice level.
  • This bisque pairs well with warm crusty bread or cornbread for a complete meal.

Nutrition

Keywords: Louisiana shrimp bisque, Cajun shrimp soup, creamy shrimp soup, corn bisque, seafood bisque, Southern cuisine, Cajun recipes

Find it online: https://mixitwitjoe.com/louisiana-shrimp-and-corn-bisque-recipe/