Description
Louisiana Shrimp and Corn Bisque is a rich, creamy, and indulgent soup that brings together the bold flavors of Cajun cuisine. With tender shrimp, a flavorful broth, and sweet corn, this dish is perfect for a starter or a main course. It’s comforting, flavorful, and sure to impress your guests.
Ingredients
½ pound chicken, diced
1 medium yellow onion, finely chopped (1 cup)
½ bell pepper, finely chopped (½ cup)
2 stalks celery, finely chopped (½ cup)
4 cloves garlic, minced
¼ cup vegetable broth or apple cider vinegar
8 tablespoons butter (1 stick, or ½ cup)
½ cup all-purpose flour
4 cups shrimp stock (or chicken, vegetable, or seafood stock)
1 ½ cups water
2–4 green onions, chopped
1 bunch fresh parsley, chopped (¼ cup)
1 ½ pounds medium raw shrimp (41/50 or similar size), peeled and deveined
1 tablespoon Cajun seasoning (or to taste)
4 ears of corn (2–3 cups of kernels)
2 cups heavy cream, warmed
Salt and pepper to taste
Instructions
- Prep the ingredients: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove corn kernels from the cob and chop the chicken. Peel and devein the shrimp, then season evenly with Cajun seasoning and set aside in the refrigerator.
- Cook the chicken: Heat a large Dutch oven over medium heat and add the diced chicken. Cook for about 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the pot and set aside.
- Sauté the vegetables: Turn the heat to medium-low and add the chopped onion, bell pepper, and celery to the pot. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another minute, stirring constantly.
- Deglaze the pot: Add the vegetable broth or apple cider vinegar to deglaze the pot, scraping up any browned bits (fond) from the bottom of the pot. Let it cook for 1-2 minutes.
- Make the roux: Add the butter to the pot and let it melt. Once melted, sprinkle the flour over the vegetable mixture. Cook for about 5 minutes, stirring constantly, until the flour slightly darkens and the mixture thickens.
- Simmer the bisque: Slowly whisk in the shrimp stock, adding a little at a time to avoid lumps. Once the stock is incorporated, add the water, half of the parsley, and half of the green onions. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered for 20 minutes, stirring occasionally and skimming off any fat or foam that rises to the top.
- Add shrimp and corn: Add the seasoned shrimp, corn, and warmed heavy cream to the pot. Stir in the remaining parsley and green onions (or reserve some for garnish). Bring the mixture back to a simmer and cook for 5 minutes, or until the shrimp are cooked through and pink.
- Finish and serve: Taste the bisque and adjust the seasoning, adding more salt, pepper, or Cajun seasoning as needed. Serve the bisque hot, garnished with additional parsley or green onions if desired.
Notes
If you prefer to make it ahead, you can prepare the bisque through step 6, cool it, and store it in the refrigerator. Add the shrimp and cream on the day of serving.
If you don’t have shrimp, you can use other seafood like crab, crawfish, or fish. Alternatively, a vegetarian version can be made by using extra vegetables or beans.
Frozen shrimp can be used as long as they are thawed and patted dry before cooking.
For a lighter version, substitute the heavy cream with half-and-half or whole milk, though the texture may be less creamy.
To add more spice, increase the Cajun seasoning or add cayenne pepper or jalapeños.
If the bisque is too thin, you can make it thicker by adding more flour to the roux or cooking it for a longer time to reduce the liquid.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 170mg
