Welcome to this rich and delicious Louisiana Shrimp and Corn Bisque recipe! If you’re a fan of Southern cuisine or looking for a comforting seafood dish, this bisque is exactly what you need. Combining succulent shrimp and sweet corn, this Cajun-inspired soup is packed with flavor and warmth. Whether you’re hosting a dinner party or simply craving a satisfying meal, this recipe will surely impress your guests. Let’s dive into the world of New Orleans-style bisque and bring a touch of Louisiana to your kitchen!
Introduction
The Louisiana Shrimp and Corn Bisque is a classic Cajun dish that brings together the rich, creamy flavors of the Gulf with fresh ingredients. Originating from the vibrant culture of New Orleans, this bisque offers the perfect blend of seafood and corn, creating a hearty meal that warms the soul. The recipe is simple yet indulgent, making it an excellent choice for those who love a little bit of luxury in their meals. Not only is this dish a staple in Louisiana homes, but it’s also a must-try for anyone who enjoys Cajun cooking or shrimp-based recipes.
This recipe is perfect for both beginners and seasoned cooks, as it’s easy to make and full of rich flavors. It can be served as an appetizer or a main course and is ideal for pairing with a fresh salad or warm French bread. Plus, the vibrant colors and textures make it an eye-catching dish that’s sure to become a favorite in your home.
Ingredients for Louisiana Shrimp and Corn Bisque
To prepare the perfect Louisiana Shrimp and Corn Bisque, you’ll need the following ingredients:
- ½ pound of bacon – chopped into small pieces
- 1 medium onion – finely chopped (1 cup)
- ½ cup bell pepper – any color, finely chopped
- 2 stalks celery – finely chopped (½ cup)
- 4 cloves garlic – minced
- ¼ cup sherry cooking wine
- 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
- 1 ½ pounds medium raw shrimp – peeled, deveined, and seasoned with Cajun seasoning
- 4 ears of corn – kernels removed (2-3 cups)
- 2 cups heavy cream – warmed
- Cajun seasoning, salt, black pepper, to taste
Optional Substitutions:
- For a vegetarian version, swap shrimp stock with vegetable stock and replace shrimp with tofu or extra corn.
- Gluten-free? Use gluten-free flour for the roux.
How to Make Louisiana Shrimp and Corn Bisque – Step by Step
Step 1: Prep your 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 aside in the refrigerator.
Step 2: Crisp the bacon: In a large dutch oven, cook the bacon over medium heat for about 8 minutes until it starts to crisp. Drain all but 1 tablespoon of bacon grease.
Step 3: Sauté the vegetables: Lower the heat to medium-low and add the onion, bell pepper, and celery to the pot. Sauté for 5 minutes until soft, then add the minced garlic and cook for an additional minute.
Step 4: Deglaze the pot: Pour in the sherry cooking wine to deglaze the pot, scraping up the browned bits from the bottom. Simmer for 1-2 minutes to let the alcohol cook off.
Step 5: Make the roux: Add the butter to the pot, letting it melt, then sprinkle in the flour. Stir continuously for 5 minutes until the flour darkens slightly, forming a roux.
Step 6: Simmer the bisque: Gradually whisk in the shrimp stock, a little at a time, to avoid lumps. Add the water, half of the parsley, and green onions. Bring the mixture to a boil, then lower to a simmer for 20 minutes, stirring occasionally.
Step 7: Add the shrimp and corn: Stir in the shrimp, corn, and warmed heavy cream. Simmer for 5 minutes until the shrimp are pink and fully cooked.
Step 8: Finish and serve: Adjust seasoning with salt, black pepper, or more Cajun seasoning as needed. Serve hot with a garnish of parsley or green onions.
Helpful Tips for Louisiana Shrimp and Corn Bisque
- Shrimp size matters: Use medium-sized shrimp (41/50 count) to ensure even cooking. Smaller shrimp can overcook easily.
- Fresh corn is key: Using fresh corn from the cob gives the bisque a natural sweetness that complements the shrimp. If fresh corn isn’t available, frozen corn is a good substitute.
- Roux troubleshooting: If your roux is clumpy, add the liquid more slowly and whisk continuously to smooth it out.
Cooking Tips for the Best Louisiana Shrimp and Corn Bisque
- Use a heavy-bottomed pot: A heavy-duty Dutch oven works best for this recipe because it retains heat well and prevents scorching.
- Season the shrimp early: Seasoning the shrimp with Cajun spices ahead of time allows the flavors to penetrate the seafood, making each bite flavorful.
- Skim the fat: While simmering, skim any excess fat or foam from the top to keep the bisque smooth and rich.
Serving Suggestions for Louisiana Shrimp and Corn Bisque
This flavorful Louisiana Shrimp and Corn Bisque pairs beautifully with crusty French bread or a simple green salad. A glass of white wine, such as a crisp Sauvignon Blanc, complements the creamy richness of the bisque. For a true Southern experience, serve it with a side of hush puppies or fried green tomatoes.
Nutritional Information for Louisiana Shrimp and Corn Bisque
Each serving of this Louisiana Shrimp and Corn Bisque provides a hearty dose of protein and vitamins from the shrimp and corn.
Nutritional Information (per serving):
- Calories: 492 kcal
- Fat: 35g
- Carbohydrates: 22g
- Protein: 20g
- Cholesterol: 240mg
Storage and Leftovers for Louisiana Shrimp and Corn Bisque
To store leftovers, allow the bisque to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. When reheating, do so over low heat, stirring frequently to prevent the cream from separating. Freezing is not recommended as the texture may change after thawing.
4 Frequently Asked Questions (FAQs) for Louisiana Shrimp and Corn Bisque
Q1: Can I use pre-cooked shrimp in this recipe? A1: Yes, but add pre-cooked shrimp at the very end to prevent them from becoming rubbery.
Q2: Can I make this bisque ahead of time? A2: Yes, you can make the bisque base (without the shrimp and cream) a day in advance. Add the shrimp and cream when reheating.
Q3: How spicy is this bisque? A3: The spice level depends on how much Cajun seasoning you use. Adjust it to your preference.
Q4: Can I make this dish dairy-free? A4: Substitute the heavy cream with coconut milk for a dairy-free version.
2 Related Recipes for Louisiana Shrimp and Corn Bisque Lovers
If you loved this Louisiana Shrimp and Corn Bisque recipe, be sure to check out these other related recipes:
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
- Ultimate Cowboy Casserole with Cornbread – A Hearty Meal
Conclusion
There’s nothing quite like the comforting flavors of a well-made Louisiana Shrimp and Corn Bisque. We hope this recipe brings the rich, soulful cuisine of New Orleans to your table. If you try this recipe, don’t forget to leave a comment below with your feedback or share any unique variations you’ve added!
Print
Louisiana Shrimp and Corn Bisque Recipe
Description
Welcome to this rich and delicious Louisiana Shrimp and Corn Bisque recipe! If you’re a fan of Southern cuisine or looking for a comforting seafood dish, this bisque is exactly what you need. Combining succulent shrimp and sweet corn, this Cajun-inspired soup is packed with flavor and warmth. Whether you’re hosting a dinner party or simply craving a satisfying meal, this recipe will surely impress your guests. Let’s dive into the world of New Orleans-style bisque and bring a touch of Louisiana to your kitchen!
Ingredients
- ½ pound of bacon – chopped into small pieces
- 1 medium onion – finely chopped (1 cup)
- ½ cup bell pepper – any color, finely chopped
- 2 stalks celery – finely chopped (½ cup)
- 4 cloves garlic – minced
- ¼ cup sherry cooking wine
- 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
- 1 ½ pounds medium raw shrimp – peeled, deveined, and seasoned with Cajun seasoning
- 4 ears of corn – kernels removed (2–3 cups)
- 2 cups heavy cream – warmed
- Cajun seasoning, salt, black pepper, to taste
Optional Substitutions:
- For a vegetarian version, swap shrimp stock with vegetable stock and replace shrimp with tofu or extra corn.
- Gluten-free? Use gluten-free flour for the roux.
Instructions
Step 1: Prep your 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 aside in the refrigerator.
Step 2: Crisp the bacon: In a large dutch oven, cook the bacon over medium heat for about 8 minutes until it starts to crisp. Drain all but 1 tablespoon of bacon grease.
Step 3: Sauté the vegetables: Lower the heat to medium-low and add the onion, bell pepper, and celery to the pot. Sauté for 5 minutes until soft, then add the minced garlic and cook for an additional minute.
Step 4: Deglaze the pot: Pour in the sherry cooking wine to deglaze the pot, scraping up the browned bits from the bottom. Simmer for 1-2 minutes to let the alcohol cook off.
Step 5: Make the roux: Add the butter to the pot, letting it melt, then sprinkle in the flour. Stir continuously for 5 minutes until the flour darkens slightly, forming a roux.
Step 6: Simmer the bisque: Gradually whisk in the shrimp stock, a little at a time, to avoid lumps. Add the water, half of the parsley, and green onions. Bring the mixture to a boil, then lower to a simmer for 20 minutes, stirring occasionally.
Step 7: Add the shrimp and corn: Stir in the shrimp, corn, and warmed heavy cream. Simmer for 5 minutes until the shrimp are pink and fully cooked.
Step 8: Finish and serve: Adjust seasoning with salt, black pepper, or more Cajun seasoning as needed. Serve hot with a garnish of parsley or green onions.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Shrimp size matters: Use medium-sized shrimp (41/50 count) to ensure even cooking. Smaller shrimp can overcook easily.
- Fresh corn is key: Using fresh corn from the cob gives the bisque a natural sweetness that complements the shrimp. If fresh corn isn’t available, frozen corn is a good substitute.
- Roux troubleshooting: If your roux is clumpy, add the liquid more slowly and whisk continuously to smooth it out.
