Description
New Orleans Shrimp and Corn Bisque is a classic Southern dish that blends the sweetness of corn with the richness of shrimp in a creamy, flavorful broth. Infused with Cajun spices, this bisque is a true reflection of Louisiana’s vibrant culinary heritage. Perfect as an appetizer or main course, this comforting dish is ideal for any occasion.
Ingredients
Scale
- 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 the butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes. Stir in the 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 the mixture is smooth. Bring to a gentle simmer and let cook for 5 minutes until slightly thickened. - Add Key Ingredients
Stir in the heavy cream, corn kernels, Cajun seasoning, smoked paprika, salt, and pepper. Let the bisque simmer for 10 minutes to allow flavors to meld. - Cook the Shrimp
Add the shrimp to the pot and cook for 3-5 minutes until they turn pink and are cooked through. Be careful not to overcook. - Garnish and Serve
Ladle the bisque into bowls, garnish with fresh parsley, and serve warm. Enjoy with crusty bread or cornbread for a complete meal.