Description
New Orleans Shrimp and Corn Bisque is a classic Southern dish that blends tender shrimp, sweet corn, and a rich creamy broth infused with Cajun spices. This hearty bisque pays homage to the flavors of Louisiana, offering a comforting and flavorful meal suitable for any occasion.
Ingredients
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- For the Bisque:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 2 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1 pound shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Crumbled bacon (optional, for garnish)
Instructions
- Prepare the Base:
- Melt butter in a large pot over medium heat. Add onion, green bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
- Make the Roux:
- Sprinkle the flour over the sautéed vegetables and stir continuously for 2 minutes until the mixture turns golden and thickens slightly.
- Add Liquids:
- Gradually add the stock, stirring to avoid lumps. Bring to a gentle boil, then reduce heat to simmer.
- Incorporate Corn and Cream:
- Add corn kernels and heavy cream. Stir to combine and let simmer for 10 minutes.
- Cook the Shrimp:
- Add shrimp to the pot and season with Cajun seasoning, smoked paprika, salt, and pepper. Simmer for an additional 5 minutes, or until shrimp are cooked through and pink.
- Adjust Seasoning and Serve:
- Taste and adjust seasoning as needed. Garnish with fresh parsley and optional crumbled bacon before serving.