Name: New Orleans Shrimp and Corn Bisque Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Cajun
Ingredients: 1 pound fresh shrimp (small to medium size), peeled and deveined; 2 tablespoons olive oil (or vegetable oil); 1 cup onion, diced; 1 cup green bell pepper, diced; 1 cup celery, diced; 3 cloves garlic, minced; 3 tablespoons 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 (approximately from 2 ears of corn); 2 tablespoons fresh parsley, chopped (for garnish); 2 tablespoons green onions, sliced (for garnish); ½ cup lump crab meat or crawfish tails

Description

This New Orleans Shrimp and Corn Bisque is a rich and creamy soup bursting with the bold flavors of Cajun seasoning, fresh shrimp, and sweet corn. Combining the classic holy trinity of onion, bell pepper, and celery with a buttery roux and a touch of cream, this bisque delivers a comforting and flavorful taste of Southern Louisiana in every bowl. Perfect as a hearty appetizer or a satisfying main dish, it’s garnished with fresh parsley and green onions for a bright finish.

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, diced
1 cup green bell pepper, diced
1 cup celery, diced
3 cloves garlic, minced
3 tablespoons 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 (approximately from 2 ears of corn)
2 tablespoons fresh parsley, chopped (for garnish)
2 tablespoons green onions, sliced (for garnish)

Optional Ingredients

½ cup lump crab meat or crawfish tails

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Instructions

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions, bell peppers, celery (the Cajun holy trinity), and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 to 7 minutes.
Make the Roux: Add butter to the pot and let it melt. Sprinkle in the flour and continuously stir the mixture to form a roux. Cook until the roux thickens and turns a pale golden color, approximately 2 to 3 minutes. This will help thicken our bisque.
Add Stock: Gradually whisk in the shrimp stock slowly to prevent lumps. Bring the mixture to a simmer, stirring frequently, allowing it to thicken slightly into a rich broth.
Add Shrimp and Corn: Stir in the fresh shrimp, corn kernels, heavy cream, apple cider vinegar, and Cajun seasoning. Simmer gently until the shrimp turn pink and are fully cooked, about 5 to 7 minutes. If using, add lump crab meat or crawfish at this point and warm through.
Garnish and Serve: Remove from heat and stir in fresh parsley and green onions. Check and adjust seasoning as needed with salt or additional Cajun seasoning. Serve the bisque hot with crusty bread on the side for dipping.

Notes

You can substitute shrimp stock with seafood or chicken stock if unavailable.
Adjust Cajun seasoning to your preferred spice level for more heat.
For a thicker bisque, let it simmer longer to reduce, or increase the roux slightly.
Adding lump crab or crawfish is optional but adds a nice depth of flavor.
This bisque reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Cajun