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New Orleans Shrimp and Corn Bisque is a rich, flavorful soup that brings the heart of Louisiana into your kitchen. With creamy textures, tender shrimp, and sweet corn, this dish is perfect for a cozy meal or an impressive starter at a special occasion. Inspired by the vibrant culinary traditions of New Orleans, it delivers comfort and indulgence in every bite.
Comfort in a Bowl
I fell in love with this recipe during my first trip to New Orleans and have spent years perfecting it at home. The way the sweet corn complements the Cajun-spiced shrimp while swimming in that velvety broth just takes me right back to those cozy Louisiana restaurants. It's become my go-to dish when I want to share a taste of the South with friends and family.
What You'll Need
- Fresh Shrimp: Use small to medium-sized shrimp (41/50 size). Opt for fresh or frozen, ensuring they're peeled and deveined. Save the shells for stock if possible.
- Bacon: Adds a smoky depth of flavor. Crisp it for garnish or stir it into the soup for an extra layer of richness.
- Vegetables: Includes the Cajun Holy Trinity—onion, celery, and bell pepper—plus garlic for aromatic depth. Fresh sweet corn works best, though frozen or canned corn can be substituted.
- Cooking Sherry: Use to deglaze the pan and add complexity to the flavor profile. Substitute with white wine or broth if needed.
- Shrimp Stock: Homemade stock elevates the dish, adding robust seafood flavors. Vegetable or chicken stock can work as substitutes.
- Heavy Cream: Provides the luxurious, velvety texture. Half-and-half is a lighter alternative but results in a thinner soup.
- Seasonings: Cajun seasoning, parsley, green onions, and optional bay leaves or tomato paste to enhance the flavor layers.
Let's Make It Together
- Sauté Bacon and Vegetables
- In a large pot, cook bacon until crispy. Remove and set aside, leaving the grease. Add onion, celery, and bell pepper, sautéing until softened. Stir in garlic and cook until fragrant.
- Make the Roux
- Deglaze the pot with sherry, then melt butter and sprinkle flour over the vegetables. Stir constantly to create a thick, clumpy mixture. Allow it to cook for 2-3 minutes.
- Incorporate Liquids
- Gradually whisk in shrimp stock, adding 1/2 cup at a time to prevent lumps. Add water and mix thoroughly. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.
- Cook Shrimp and Add Cream
- Season shrimp with Cajun seasoning, then add them to the pot along with corn and heavy cream. Simmer until shrimp are pink and cooked through. Stir in parsley and green onions.
- Serve and Garnish
- Taste and adjust seasonings as needed. Serve hot with crusty bread, garnished with reserved bacon, parsley, and green onions.
Making It Perfect
Through many pots of this bisque I've learned some crucial tricks. Making your own shrimp stock from the shells adds incredible depth of flavor it's worth the extra effort. When making the roux patience is key keep stirring until it reaches that perfect golden color. And always add your stock slowly whisking constantly to prevent those pesky lumps.
Keeping It Fresh
This bisque keeps beautifully in the fridge for a few days and the flavors actually get better over time. When reheating just do it gently to keep those shrimp tender. I love serving it with warm crusty bread for soaking up every last drop of that creamy broth. Sometimes I'll even make a double batch and freeze portions for those nights when I need a taste of New Orleans comfort.
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Frequently Asked Questions
- → How long can I store leftover shrimp bisque?
- You can store leftover bisque in an airtight container in the refrigerator for 2-3 days. Make sure to cool it completely before storing and break it down into smaller containers for faster cooling.
- → Can I freeze this shrimp bisque?
- Yes, you can freeze the bisque in a freezer-safe container for up to 3 months. To thaw, place it in the refrigerator overnight or run the container under cold water.
- → What size shrimp works best for this recipe?
- Small to medium shrimp (41/50 size) work best for this bisque. If using larger shrimp, cut them into bite-sized pieces before adding them to the soup.
- → What's the best way to reheat the bisque?
- The best method is reheating in a saucepan over medium heat, stirring until warmed through. Avoid boiling and microwaving as it can make the shrimp rubbery.
- → Can I use different types of stock?
- Yes, while shrimp stock is recommended, you can substitute with chicken, vegetable, or seafood stock. Each will provide a different but delicious flavor profile.