Description
Indulge in the rich and flavorful New Orleans Shrimp and Corn Bisque, a creamy Cajun soup that’s perfect for warming up on chilly evenings. This recipe combines succulent shrimp, sweet corn, and a blend of spices to create a dish that’s sure to impress.
Ingredients
Scale
For the Bisque:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 cups fresh or frozen corn kernels
- 1 pound medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Cajun seasoning
- ¼ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped green onions
- 1 tablespoon fresh parsley, chopped
- Hot sauce to taste (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat butter and olive oil. Sauté onion, celery, and red bell pepper until softened. Add garlic and cook for 1 minute.
- Create Roux: Sprinkle in flour and stir to create a light roux. Cook for 1-2 minutes.
- Add Stock and Ingredients: Slowly whisk in seafood stock. Add corn, paprika, Cajun seasoning, thyme, bay leaf, salt, and pepper. Simmer for 10-15 minutes.
- Finish Bisque: Reduce heat, stir in cream. Add shrimp and cook until pink. Remove bay leaf, adjust seasoning, and add hot sauce if desired.
- Serve: Garnish with green onions and parsley before serving.
Notes
- Use Gulf shrimp for the most authentic flavor.
- For a smoky twist, roast the corn before adding.
- This bisque pairs beautifully with crusty French bread or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun / Creole
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 180 mg
