Description
This New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup combining succulent shrimp, fresh corn, and the iconic Cajun holy trinity. Slow-simmered with a rich roux and finished with heavy cream and fresh herbs, it’s a comforting and elegant dish that captures the essence of Creole cooking.
Ingredients
Scale
Main Ingredients
- 1 pound fresh shrimp (small to medium size), peeled and deveined
- 2 tablespoons olive oil (or vegetable oil)
- 1 cup onion, finely chopped
- 1 cup green bell pepper, finely chopped
- 1 cup celery, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups shrimp stock (or substitute with seafood or chicken stock)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 teaspoons Cajun seasoning
- 1 cup heavy cream
- 1 cup fresh corn kernels (about 2 ears)
Optional Ingredients
- 1/2 cup lump crab meat or crawfish tails
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons green onions, sliced (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onions, bell peppers, and celery, commonly known as the Cajun holy trinity, along with minced garlic. Sauté the mixture until the vegetables are softened and fragrant, about 5 to 7 minutes, stirring occasionally to prevent sticking.
- Make the Roux: Add the butter to the pot with the sautéed vegetables and let it melt. Stir in the flour carefully, combining it well with the butter and vegetables. Continuously stir the roux until it thickens and turns a pale golden color, which should take about 2 to 3 minutes. This forms the thickening base for the bisque.
- Add Stock: Gradually whisk in the shrimp stock to the roux mixture to avoid lumps. Bring the mixture to a simmer, allowing it to cook and thicken further, developing the bisque’s characteristic smooth broth texture. This should take around 5 minutes.
- Add Shrimp and Corn: Stir in the fresh shrimp, corn kernels, and heavy cream into the pot. Add the apple cider vinegar (or lemon juice) and Cajun seasoning at this point for bright and spicy notes. Simmer the bisque gently until the shrimp turn pink and are fully cooked, approximately 5 to 7 minutes. If using lump crab meat or crawfish, add them now and heat through, about 2 minutes.
- Garnish and Serve: Remove the pot from heat and stir in the chopped fresh parsley and green onions for a burst of color and fresh flavor. Taste and adjust the seasoning with salt or additional Cajun seasoning as needed. Serve the bisque hot with crusty bread for dipping to enhance the experience.
Notes
- You can substitute shrimp stock with seafood or chicken stock if unavailable, but shrimp stock adds the most depth of flavor.
- For a thicker bisque, increase the roux by adding an extra tablespoon each of butter and flour.
- To make this dish gluten-free, use a gluten-free flour blend for the roux.
- Adding a splash of apple cider vinegar or lemon juice brightens the flavors and balances the richness of the cream.
- The bisque can be prepared a day ahead; flavors will deepen after resting overnight in the refrigerator.
- Serve with crusty French bread or garlic toast for a complete meal.
