New Orleans Shrimp And Corn Bisqu Recipe

There’s just something about a warm, creamy bowl of bisque that feels like a hug from the inside out. And if you’ve never tried New Orleans-style shrimp and corn bisque, you’re in for a treat. This dish is rich, flavorful, and packed with Cajun flair—a perfect balance of sweet, plump shrimp and tender corn in a luxurious creamy broth. The best part? It’s a simple, one-pot recipe that lets you capture the heart of Louisiana cuisine right in your own kitchen.

One of my favorite memories of this dish goes back to a summer trip to New Orleans. I was at this little family-owned restaurant, and the aroma of seafood, spices, and something buttery and rich pulled me in. I ordered a bowl of their shrimp and corn bisque and was blown away by how the flavors hit every note—sweet, savory, creamy, and just the right amount of heat. Since then, I’ve been perfecting my own version, and I’m so excited to share it with you. This recipe brings together the essence of New Orleans cooking with its veggies (onion, bell pepper, and celery) and a touch of Cajun seasoning for that unmistakable kick.

this RECIPE

A bit about New Orleans bisque

Bisques originated in France as a way to use shellfish, often pureed for a smooth, velvety texture. But when the recipe crossed over to Louisiana, the locals put their own spin on it, adding ingredients like fresh shrimp and sweet corn straight from the fields. In New Orleans, this shrimp and corn bisque is a classic comfort food, often served as an appetizer or a main course. Unlike traditional French bisques that are thickened with pureed shellfish or rice, this New Orleans version gets its creamy texture from a buttery flour-based roux, which also adds a toasty depth of flavor. Over time, this dish has become a mainstay of Cajun and Creole cuisine, beloved for its simplicity and bold flavors.

Ingredients that make this bisque unforgettable

This recipe is built around a few simple, fresh ingredients that each bring their own flavor to the party.

• Shrimp: The star of the show! Shrimp adds a delicate sweetness that balances the richness of the bisque. Go for medium-sized shrimp (41/50 count works well). If you don’t have shrimp, you could substitute with crab meat or even a firm white fish like cod, but nothing quite matches the shrimp’s flavor here.
• Corn: Fresh corn brings a natural sweetness and a pop of texture. If it’s corn season, use fresh corn cut right off the cob. Otherwise, frozen corn works just as well. Corn adds a little fiber and vitamin C too!
• Cajun seasoning: This blend of spices brings the signature Louisiana heat and depth. You can adjust the amount to control the spice level. If you’re out of Cajun seasoning, try a mix of paprika, cayenne, garlic powder, and onion powder.
• (onion, bell pepper, celery): This classic combination is the base for most Cajun dishes. It adds an aromatic layer that makes the bisque taste richer and more complex.
• Heavy cream: For that ultra-smooth, indulgent texture. Warm the cream before adding it to avoid curdling. If you’re looking for a lighter option, you could swap in half-and-half or even coconut milk, though it will change the flavor slightly.

Essential kitchen tools for a smooth cooking experience

• Large soup pot or Dutch oven: A heavy-bottomed pot will help evenly distribute heat and prevent the bisque from scorching, especially when you’re making the roux.
• Sharp chef’s knife: You’ll be chopping quite a few veggies, so a sharp knife makes prep work easier and safer.
• Whisk: A good whisk is essential for incorporating the flour and making sure your bisque is smooth, without lumps.
• Ladle: This isn’t essential, but it makes serving the bisque easier and less messy.

If you don’t have a whisk, don’t worry—just use a fork to blend in the flour as best as you can. And if you don’t have a Dutch oven, any large pot will do, though it may require a bit more attention to keep it from sticking.

Step-by-step: How to make New Orleans shrimp and corn bisque

Step 1: Prep your ingredients

Start by prepping all your ingredients. Finely chop your onion, bell pepper, celery, green onions, and parsley. Remove the corn kernels from the cob if you’re using fresh corn. Peel and devein the shrimp, then pat them dry and toss them with Cajun seasoning. (Pro tip: Patting the shrimp dry helps them cook evenly and develop a better flavor.) Keep the shrimp in the refrigerator until you’re ready to use them.

Step 2: Sauté the veggies

Heat your pot over medium-low heat. Add in the chopped onion, bell pepper, and celery, and let them cook for about 5 minutes until they start to soften. Then, add the minced garlic and cook for another minute, stirring to avoid burning. You’ll start to smell that wonderful aroma as the garlic releases its flavor.

Step 3: Deglaze the pot

Add a splash of water or a small amount of stock to deglaze the pot, scraping up any browned bits from the bottom. This “fond” has so much flavor, and it’ll enrich your bisque beautifully.

Step 4: Make the roux

Add the butter to the pot and let it melt. Then, sprinkle the flour over the vegetable mixture. Stir constantly for about 5 minutes as the roux cooks, turning golden and thickening up. This step gives the bisque its depth and slight nuttiness. Be patient—cooking the flour properly is key to avoiding a raw taste.

Step 5: Build the bisque

Gradually whisk in the shrimp stock, a little at a time, making sure there are no lumps. Then add the water, half of the chopped parsley, and half of the green onions. Bring everything to a gentle boil, then reduce to a simmer. Let it cook uncovered for 20 minutes, skimming off any foam or fat that rises to the top. This step allows the flavors to meld and the broth to thicken.

Step 6: Add shrimp, corn, and cream

Now it’s time to add the seasoned shrimp, corn kernels, and warmed heavy cream. Bring the bisque back up to a simmer, and cook for about 5 minutes, or until the shrimp turn pink and are cooked through. Stir in the remaining parsley and green onions, or reserve them for garnish.

Step 7: Taste and adjust

Give the bisque a taste and adjust the seasoning as needed. Add more salt, pepper, or Cajun seasoning depending on your preference. Serve it hot, with a sprinkle of green onions and parsley for garnish.

Variations and adaptations to try

• Lighter version: Swap the heavy cream for half-and-half or even evaporated milk for a lighter version. The texture will be slightly less creamy, but it’s still delicious.
• Spicy kick: If you love spice, add a diced jalapeño or an extra dash of cayenne pepper with the Cajun seasoning.
• Vegetarian: Swap out the shrimp for diced potatoes or mushrooms, and use vegetable stock. It’s still hearty and comforting, just without the seafood.
• Smoky twist: Add a teaspoon of smoked paprika for a hint of smokiness that complements the shrimp beautifully.

Serving and presentation tips

To serve, ladle the bisque into warm bowls and garnish with a few extra green onions or a sprig of parsley. A drizzle of extra cream on top can add a touch of elegance. Serve the bisque with a side of crusty French bread or cornbread for dipping—something about that combination makes it feel like an authentic New Orleans experience. For a touch of heat, you could even place a bottle of hot sauce on the table.

Drink pairings

Since this bisque is rich and creamy with a little Cajun spice, it pairs well with refreshing, citrusy drinks. Try serving it with a cold glass of sweet tea with a splash of lemon or a crisp sparkling lemonade. An iced hibiscus tea would also bring a beautiful floral note that balances the savory flavors. For a cozier option, a warm ginger tea or spiced apple cider would work wonderfully, especially if you’re enjoying this on a chilly day.

Storing and reheating leftovers

This bisque keeps well in the fridge for up to 3 days. Just let it cool to room temperature, then store it in an airtight container. When reheating, warm it gently on the stove over low heat, stirring frequently to prevent it from separating. You can add a splash of milk or stock to bring back the creamy consistency if it thickens too much. I don’t recommend freezing, as the texture can become grainy once thawed.

Scaling the recipe for a crowd

To make this for a larger group, simply double or triple the ingredients. When scaling up, keep an eye on the cooking times, especially when making the roux—it might need a few extra minutes to reach that golden color if you’re working with a larger quantity. Just be patient, and taste as you go to ensure everything is well-seasoned.

Potential issues and tips

• Too thick? If your bisque becomes too thick, just add a little more stock or water to thin it out.
• Curdling cream: Be sure to warm the cream before adding it to the hot soup to prevent curdling.
• Lumps in the roux: Whisk continuously when adding the stock to prevent lumps. If you do end up with lumps, you can strain the bisque before adding the shrimp and corn.

Frequently asked questions

Q: Can I use frozen shrimp?
A: Absolutely! Just thaw them first, pat them dry, and season with Cajun seasoning as instructed.

Q: What if I don’t have Cajun seasoning?
A: You can make a quick substitute with a mix of paprika, cayenne, garlic powder, onion powder, and a pinch of thyme.

Q: Can I use frozen corn?
A: Yes, frozen corn works well in this recipe. Just toss it in as directed.

Q: Can I make this in advance?
A: Yes, but for the best flavor, add the shrimp just before serving to avoid overcooking.

Q: How spicy is this bisque?
A: The spice level is mild, but you can adjust the Cajun seasoning to suit your taste.

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