louisiana shrimp corn bisque (Print-Friendly Version)

Classic Louisiana-style bisque with shrimp, corn, bacon, and Cajun spices for a comforting, flavorful meal.

# Ingredients You’ll Need:

→ Base

01 - 8 ounces bacon, chopped
02 - 1 medium yellow onion, finely chopped (about 1 cup)
03 - 1/2 bell pepper, finely chopped (about 1/2 cup)
04 - 2 stalks celery, finely chopped (about 1/2 cup)
05 - 4 cloves garlic, minced

→ Deglazing and Roux

06 - 1/4 cup sherry cooking wine
07 - 8 tablespoons unsalted butter (1 stick)
08 - 1/2 cup all-purpose flour

→ Soup

09 - 4 cups shrimp stock, or chicken, vegetable, or seafood stock
10 - 1 1/2 cups water
11 - 4 ears corn, kernels cut from the cob (2 to 3 cups)
12 - 2 cups heavy cream, warmed

→ Seafood and Seasoning

13 - 1 1/2 pounds medium raw shrimp (41/50 size), peeled, deveined, and patted dry
14 - 1 tablespoon Cajun seasoning, or to taste
15 - Salt and freshly ground black pepper, to taste

→ Herbs and Garnish

16 - 2 to 4 green onions, finely chopped (about 1/2 cup)
17 - 1 bunch fresh parsley, finely chopped (about 1/4 cup)

# How to Make It:

01 - Finely chop the onion (1 cup), bell pepper (1/2 cup), celery (1/2 cup), green onions (1/2 cup), and parsley (1/4 cup). Mince the garlic and remove corn kernels from the cobs. Chop bacon into small pieces. Peel and devein the shrimp; pat dry and season thoroughly with Cajun seasoning. Refrigerate until ready to use. Measure all remaining ingredients for efficient preparation.
02 - In a large Dutch oven over medium heat, render the chopped bacon for about 8 minutes until almost crisp, stirring occasionally. Drain off all but 1 tablespoon of the rendered fat.
03 - Reduce heat to medium low and add the onion, bell pepper, and celery to the pot. Sauté with the bacon for about 5 minutes until vegetables soften. Add minced garlic and stir for 1 minute to release aroma.
04 - Pour in the sherry cooking wine, scraping any browned bits from the bottom of the pot. Simmer for 1 to 2 minutes to evaporate alcohol.
05 - Add butter to the pot and allow to melt completely. Evenly sprinkle flour over the mixture and cook, stirring and scraping the bottom, for approximately 5 minutes until the roux develops a slight golden hue and thick consistency.
06 - Gradually whisk in the shrimp stock, ensuring no lumps form, followed by adding 1 1/2 cups water. Integrate half of the chopped parsley and green onions. Bring to a boil, then reduce to a low simmer. Simmer uncovered for 20 minutes, skimming fat or foam from the top. Stir occasionally to prevent sticking.
07 - Stir in the seasoned raw shrimp, corn kernels, and warmed heavy cream. Add the reserved parsley and green onions or set aside for garnishing. Return to a gentle simmer and cook for 5 minutes, just until the shrimp are opaque and cooked through.
08 - Taste and adjust seasoning with additional salt, black pepper, or Cajun seasoning as needed. Serve steaming hot, garnished with more parsley and green onions if desired.

# Extra Suggestions:

01 - Homemade shrimp stock greatly enhances the bisque’s depth of flavor.
02 - For best results, use small to medium shrimp such as 41/50 size; if using larger shrimp, cut into bite-sized pieces.
03 - Allow leftovers to cool completely before refrigerating; for safe storage, divide into smaller containers. Keeps for 2-3 days in an airtight container.
04 - To freeze, use a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator or under cold water.
05 - The most effective way to reheat is on the stovetop over medium heat, stirring until warmed throughout; avoid boiling to prevent shrimp overcooking.
06 - For advance preparation, make the bisque through the simmering step before chilling. On serving day, reheat and proceed with finishing additions to ensure optimal shrimp texture.

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