Pin
This savory Louisiana shrimp and corn bisque brings the warmth and spice of New Orleans right to your kitchen, melding tender shrimp, sweet corn, and a rich creamy base. It is perfect for cool evenings or as a standout starter for a special gathering.
I fell in love with this bisque after a trip to New Orleans and re-creating it at home quickly made it a go-to dish for family celebrations and dinner parties. Even my kids eagerly ask for the leftovers the next day.
Gather Your Ingredients
- Bacon: Essential for a smoky foundation. Select thick-cut or quality local bacon for the most flavor
- Yellow onion: Adds sweetness and savoriness. Look for firm, heavy onions without blemishes
- Bell pepper: Gives the classic trinity flavor. Choose any color you like or mix for color
- Celery: Lends balance and earthiness. Crisp stalks ensure freshness
- Garlic: Provides aromatic depth. Fresh garlic cloves are best
- Sherry cooking wine: Brightens and lifts flavors. Use quality cooking sherry for best results
- Butter: Makes the bisque creamy and decadent. Unsalted is ideal to control saltiness
- All-purpose flour: Thickens the base. Sift for a smooth consistency
- Shrimp stock: Lends authentic seafood depth. Homemade is my personal favorite for the freshest taste but store-bought works
- Water: Helps reach the perfect consistency. Filtered water is preferred
- Green onions: Adds freshness and a gentle bite. Select bright green, upright stalks
- Parsley: Offers a burst of herbal flavor. Use flat-leaf for a more robust taste
- Medium raw shrimp: Stars of the dish. Look for peeled and deveined or buy head-on for extra richness in homemade stock
- Cajun seasoning: Brings heat and authentic character. Choose a reputable blend or make your own for control
- Corn: Sweetens and brightens. Use fresh ears when in season otherwise frozen kernels work well
- Heavy cream: The secret to an ultra-creamy bisque. Warm it gently so it blends smoothly
- Salt and black pepper: Essential to enhance and balance flavors. Use kosher salt and freshly ground black pepper
How to Make It
- Prep All Ingredients:
- Chop onion, bell pepper, and celery into teeny even pieces for even cooking. Mince garlic and slice green onions and parsley. Slice corn kernels from the cob for maximum sweetness. Cut the bacon into small pieces. Prepare shrimp by peeling and deveining them, then pat dry. Season shrimp generously with Cajun seasoning and chill until needed. Gather and prep all other ingredients so everything is within reach when cooking begins.
- Render Bacon:
- In a large Dutch oven, cook bacon pieces over medium heat for about eight minutes. Stir occasionally to evenly brown and let bacon get crisp around the edges. This step renders flavorful fat that builds the base of the soup. Drain all but about one tablespoon of bacon grease from the pot to avoid making the base greasy.
- Sauté the Aromatics:
- Lower the heat to medium low. Add chopped onion, bell pepper, and celery to the bacon and cook gently for five minutes until they start to soften and meld with the bacon flavor. Stir in minced garlic and cook for one additional minute to release its aroma and avoid burning.
- Deglaze and Simmer:
- Pour in the sherry to deglaze the pot. Scrape the bottom well to lift up any browned bits sticking to the pot as these pack intense flavor. Let simmer for one to two minutes to burn off the alcohol and focus the sherry’s sweetness.
- Make the Roux:
- Add butter and let it melt fully. Sprinkle the flour over the mixture and stir it in. Cook for about five minutes, stirring and occasionally scraping the bottom. This helps the flour cook out its raw taste and offers a slightly toasty flavor. The mixture will thicken and become clumpy.
- Add the Liquids:
- Slowly whisk in shrimp stock a little at a time to prevent lumps. Add water and incorporate until you have a smooth mixture. Add half of the parsley and half of the green onions. Bring everything to a boil, then reduce to a gentle simmer. Let cook uncovered for twenty minutes, occasionally skimming off fat or foam that appears at the surface.
- Finish and Simmer Again:
- Stir in the seasoned raw shrimp, corn kernels, and warm heavy cream. Add remaining parsley and green onions now or reserve them for garnish at serving time. Bring it back up to a simmer and cook for another five minutes until the shrimp turn pink and are just cooked through.
- Season and Serve:
- Taste the bisque and adjust the seasoning with salt, black pepper, or more Cajun seasoning for extra kick. Serve piping hot in generous bowls. Garnish with the extra fresh parsley or green onions if desired for a burst of color and flavor.
Shrimp is definitely my favorite ingredient in this dish. The way it soaks up the smoky bacon and Cajun spice always takes me right back to summer evenings near the water with my family. The sound of everyone reaching for seconds always fills me with pride that this bisque has become our family tradition.
Flavor Boosters
Cool the bisque completely before transferring to airtight containers. This helps maintain the texture and prevents overcooking the seafood when reheating. Store in the fridge for up to three days. Bisque with shrimp can be frozen up to three months but for best results add the shrimp after reheating since overcooked shrimp lose their delicate texture.
Serving Suggestions
Serve the bisque as a main with crusty bread or buttery biscuits for soaking up every drop. For a lighter meal offer it as a starter in small bowls at dinner parties. I sometimes sprinkle a touch of extra Cajun seasoning on top just before serving for a kick.
Creative Twists
No shrimp stock on hand Use chicken or vegetable stock instead for a slightly different flavor. If you cannot find fresh corn use frozen kernels. Andouille sausage makes a great addition for extra smokiness or you can use smoked paprika for a vegetarian twist.
Let the flavors meld overnight for even more depth, and take pride in serving a Louisiana classic that always wins hearts at the table.
Common Questions About This Recipe
- → What kind of shrimp works best?
Medium-sized, peeled and deveined shrimp (41/50 count) work well. Bite-sized pieces ensure even cooking and tender texture.
- → Can I use store-bought stock instead of homemade?
Yes, you can use seafood, chicken, or vegetable stock for convenience, but homemade shrimp stock enhances depth and flavor.
- → How can I make this bisque ahead?
Prepare the soup through simmering the base, then refrigerate. Add corn, shrimp, and cream when reheating just before serving.
- → What is the best way to reheat leftovers?
Gently warm on the stovetop over medium heat, stirring occasionally. Avoid boiling to keep shrimp tender and prevent separation.
- → How should I store and freeze the bisque?
Cool completely, then refrigerate for up to 3 days or freeze in airtight containers for up to 3 months. Thaw before reheating.