Louisiana Shrimp and Corn Bisque Recipe
Imagine a cozy bowl that wraps you up in the flavors of the Gulf Coast: that’s exactly what the Louisiana Shrimp and Corn Bisque Recipe delivers. Creamy, savory, and kissed by just the right touch of Cajun spice, this recipe captures all the warmth and vibrancy of southern Louisiana in every bite. Whether you’re building a festive menu for friends or simply craving a comforting weeknight meal, this bisque is a guaranteed showstopper. Using simple ingredients and straightforward steps, you’ll find that making this classic at home is as joyful as eating it!
Ingredients You’ll Need
The magic of the Louisiana Shrimp and Corn Bisque Recipe lies in its fresh, simple ingredients. Each one adds color, depth of flavor, or soul to the bisque, resulting in a bowl that’s both beautiful and intensely satisfying.
- 1 lb shrimp (peeled and deveined, tails removed): The star of the show, offering sweet, tender bites throughout the creamy bisque.
- 2 tablespoons unsalted butter: Adds rich flavor and helps build a silky-smooth base.
- 1 tablespoon olive oil: A touch of fruity oil rounds out the aromatics and prevents the butter from browning too quickly.
- 1 small onion (finely chopped): Essential for sweetness and depth, mellowing as it cooks.
- 1/2 green bell pepper (chopped): This classic Cajun ingredient brings a subtle earthiness and color.
- 2 stalks celery (chopped): Adds crunch and an unmistakable aromatic note.
- 3 cloves garlic (minced): Brings warmth and complexity, infusing the whole pot with flavor.
- 2 tablespoons all-purpose flour: The thickening agent needed for the bisque’s luscious texture.
- 3 cups seafood stock or chicken broth: Forms the backbone of the bisque; seafood stock is ideal for enhancing that coastal flavor.
- 1 cup heavy cream: This is what gives the bisque its trademark luxurious creaminess.
- 1 cup whole milk: Balances the heaviness of cream for a soup that’s rich but never cloying.
- 2 cups corn kernels (fresh, frozen, or canned and drained): Sweet bursts of sunny flavor and color in every spoonful.
- 1/4 teaspoon cayenne pepper: Just the right amount of heat that lingers on your tongue.
- 1/2 teaspoon smoked paprika: Infuses the bisque with warmth and a gentle smokiness.
- 1/2 teaspoon dried thyme: Herbal notes to round out the savory flavors.
- Salt and black pepper to taste: Simple seasonings that pull everything together.
- 1 tablespoon chopped fresh parsley: For grassy, fresh brightness and a pop of green.
- 1 tablespoon green onions (for garnish): A zesty, peppery topping that finishes the bowl.
- 1 teaspoon lemon juice: The secret to waking up all the flavors at the very end.
How to Make Louisiana Shrimp and Corn Bisque Recipe
Step 1: Sauté the Aromatics
Start by heating the butter and olive oil in a large pot or Dutch oven over medium heat. Once melted and shimmering, add the onion, bell pepper, and celery. Sauté for about 5 minutes until the veggies are softened and fragrant, stirring occasionally so nothing browns too quickly. Stir in the minced garlic and cook for another minute, just until the aroma blooms.
Step 2: Make the Roux
Now sprinkle the all-purpose flour evenly over your sautéed vegetables. Stir constantly for about 2 to 3 minutes; you want a pale, bubbly roux that will thicken the Louisiana Shrimp and Corn Bisque Recipe later on. This creates the beginnings of the luxurious base, so don’t rush this part.
Step 3: Add the Stock and Simmer
With your roux ready, slowly whisk in the seafood stock (or chicken broth if you prefer), making sure there are no lumps. Once smooth, add the corn kernels, thyme, smoked paprika, cayenne, and generous pinches of salt and black pepper. Give everything a good stir, bring it to a simmer, and let it cook for about 10 minutes—stirring occasionally to blend all those flavors together.
Step 4: Creamy Goodness and Shrimp
Once the bisque has simmered and your kitchen smells truly amazing, reduce the heat and stir in both the heavy cream and whole milk. Gentle is the name of the game here—avoid a rolling boil to keep things silky. Add the shrimp and let them simmer in this creamy dream for 5 to 7 minutes until they turn pink and are just cooked through.
Step 5: Finish and Serve
Turn off the heat, stir in the fresh lemon juice, and taste for seasoning—adjust the salt or spice as desired. Right before serving, finish the Louisiana Shrimp and Corn Bisque Recipe with a scatter of chopped parsley and green onions for color and freshness. Serve hot and enjoy every rich, comforting spoonful!
How to Serve Louisiana Shrimp and Corn Bisque Recipe
Garnishes
Classic garnishes for this bisque include snipped green onions, a sprinkle of chopped fresh parsley, and perhaps a small pinch of extra cayenne if you crave a little extra kick. These simple toppings add that final burst of flavor and transform every bowl into a restaurant-worthy creation.
Side Dishes
This Louisiana Shrimp and Corn Bisque Recipe pairs beautifully with crusty French bread—perfect for dunking and soaking up the last drops—or a slab of warm, buttery cornbread. If you want something lighter, just add a crisp green salad or a simple slaw with a citrusy dressing for refreshing contrast.
Creative Ways to Present
For a party-ready twist, ladle the bisque into small ramekins or serve in hollowed-out bread bowls for a fun, edible touch. For a more elegant occasion, garnish with a swirl of cream and a few pretty reserved shrimp right on top. The colors and textures make each serving feel extra special.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Louisiana Shrimp and Corn Bisque Recipe into airtight containers and promptly refrigerate. It will keep well for up to 3 days, and the flavors get even deeper and more complex as they sit together overnight.
Freezing
For longer storage, ladle cooled bisque into freezer-safe containers, leaving a little space at the top for expansion. While the creaminess may separate slightly after thawing, a gentle reheat and whisk brings the texture right back. Try to consume within 2 to 3 months for the best flavor and quality.
Reheating
Reheat the Louisiana Shrimp and Corn Bisque Recipe gently on the stovetop over low heat, stirring often and adding a splash of broth or milk if it seems too thick. If you’re using a microwave, do so in short intervals and stir well between bursts to keep the bisque evenly creamy.
FAQs
Can I use pre-cooked shrimp for this recipe?
Yes, absolutely! If using pre-cooked shrimp, just add them during the last minute of simmering to warm through; overcooking can make them tough. It’s a huge time-saver without sacrificing flavor.
Is it possible to make this bisque dairy-free?
Definitely. Swap the heavy cream and whole milk for your favorite unsweetened dairy-free cream and plant-based milk (like oat or cashew). The result remains rich and satisfying!
What’s the best stock to use?
Seafood stock brings out the authentic coastal taste of the Louisiana Shrimp and Corn Bisque Recipe, but a good quality chicken broth is a fine substitute if that’s what you have on hand.
Can I make the bisque ahead for a party?
Yes, this recipe is party-perfect! Follow all steps except adding the shrimp. Reheat gently before serving, then add the shrimp and simmer just until cooked through so they stay tender.
How can I make it spicier or milder?
To increase the heat, add more cayenne or a dash of hot sauce; for a gentler version, simply use less cayenne or skip it entirely. You have total control over the spice level!
Final Thoughts
Now that you’ve seen just how straightforward—and truly special—the Louisiana Shrimp and Corn Bisque Recipe is, I can’t wait for you to try it yourself. It’s the sort of soul-warming dish that earns repeat requests and turns any meal into an occasion. Whether you’re nostalgic for Cajun flavors or discovering them for the first time, this recipe brings delicious southern comfort right to your kitchen.
Print
Louisiana Shrimp and Corn Bisque Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful Louisiana Shrimp and Corn Bisque that brings a taste of the bayou to your table. This creamy bisque is a delightful blend of succulent shrimp, sweet corn, and aromatic Cajun spices, creating a comforting and satisfying soup that is perfect for any occasion.
Ingredients
Main Ingredients:
- 1 lb shrimp (peeled and deveined, tails removed)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Vegetable Base:
- 1 small onion (finely chopped)
- 1/2 green bell pepper (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
Roux and Seasonings:
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Liquid and Dairy:
- 3 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
Additional Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon green onions (for garnish)
- 1 teaspoon lemon juice
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, bell pepper, and celery until softened. Add garlic and cook briefly.
- Make Roux: Sprinkle in flour and cook to form a light roux.
- Add Stock and Seasonings: Slowly whisk in stock, then add corn, thyme, paprika, cayenne, salt, and pepper. Simmer for 10 minutes.
- Finish the Bisque: Stir in cream, milk, and shrimp. Simmer until shrimp are cooked. Season with lemon juice.
- Serve: Garnish with parsley and green onions. Enjoy hot.
Notes
- For a smoother texture, consider puréeing a portion of the soup before adding shrimp.
- If using frozen ingredients, ensure they are thawed and drained.
- Pair with crusty French bread or cornbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 160mg
