If you’re craving something rich, comforting, and bursting with Southern charm, you’ve got to try this Louisiana Shrimp and Corn Bisque Recipe. It beautifully melds the sweetness of fresh corn with succulent, spiced shrimp, all wrapped up in a luscious, creamy broth that will warm your soul. This bisque is a perfect embrace of textures and flavors—from the crispness of bacon to the subtle kick of Cajun seasoning—making it a standout dish that’s equally impressive for family dinners or special occasions.
Ingredients You’ll Need
The magic of this Louisiana Shrimp and Corn Bisque Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role in building layers of flavor, providing a luscious texture, or adding vibrant color to the finished dish.
- ½ pound bacon: Adds smoky depth and a satisfying crunch when cooked to crispness.
- 1 medium yellow onion: A classic base flavor that softens and sweetens as it sautés.
- ½ bell pepper, any color: Offers a gentle sweetness and a pop of color to brighten up the bisque.
- 2 stalks celery: Provides aromatic freshness and subtle texture.
- 4 cloves garlic: Imparts a robust and savory note essential for that true Cajun vibe.
- ¼ cup sherry cooking wine: A delicate acidity that lifts and deglazes the pan, enhancing flavor complexity.
- 8 tablespoons butter (1 stick, or ½ cup): Creates a silky, rich base for the roux and overall creaminess.
- ½ cup all-purpose flour: Thickens the bisque into a velvety, indulgent texture.
- 4 cups shrimp stock or chicken, vegetable, or seafood stock: The heart of the bisque—rich, savory liquid that carries all the flavors.
- 1 ½ cups water: Balances the stock intensity for perfect consistency.
- 2-4 green onions: Adds brightness and a subtle oniony crunch at the end.
- 1 bunch fresh parsley: Infuses freshness and a lovely herbal aroma.
- 1 ½ pounds medium raw shrimp (41/50 count or similar size): The star protein, seasoned with Cajun spices to make every bite pop.
- 1 tablespoon Cajun seasoning, or to taste: Brings the heat and authentic Louisiana flair.
- 4 ears of corn, kernels removed (2-3 cups of kernels): Sweet, juicy kernels that add flair and natural creaminess.
- 2 cups heavy cream, warmed: Smooth and luscious, rounding out the bisque with indulgent richness.
- Salt, black pepper, or Cajun seasoning to taste: Essential final touches to balance and enhance flavors.
How to Make Louisiana Shrimp and Corn Bisque Recipe
Step 1: Prep Your Ingredients
Start by finely chopping the onion, bell pepper, celery, green onions, and parsley for a medley of flavors and textures. Mince the garlic to release its pungent aroma. Remove the kernels from the corn cobs because fresh corn is the bisque’s sweet highlight. Chop the bacon into bite-sized pieces for even crisping. Peel and devein the shrimp, then season them generously with Cajun seasoning to ready the star ingredient for cooking.
Step 2: Crisp the Bacon
In a large Dutch oven, cook the bacon over medium heat until it just starts to crisp. This step is crucial because the bacon fat will flavor the entire bisque. Once crispy, drain the excess grease to keep the soup from becoming overly greasy while leaving behind that smoky essence.
Step 3: Sauté the Vegetables
Add the chopped onion, bell pepper, and celery to the pot with the bacon and sauté them until they’re soft and fragrant. This trio forms the classic Cajun “trinity,” delivering a foundation of robust flavor. Add the minced garlic last to avoid burning, letting its aroma bloom briefly in the heat.
Step 4: Deglaze with Sherry
Pour in the quarter cup of sherry cooking wine to deglaze the pan. This lifts all those tasty browned bits stuck to the pot and incorporates a subtle acidity that balances the richness, adding depth to the bisque.
Step 5: Make the Roux
Move the veggies to the side and melt butter in the center of the pot. Sprinkle in the flour and cook it, stirring constantly, until it darkens slightly to a golden-brown shade—this is your roux, the thickening agent that provides that silky texture and toasty flavor.
Step 6: Simmer with Stock and Herbs
Slowly whisk in the shrimp stock along with water, fresh parsley, and green onions. Bring this comforting blend to a gentle simmer and let it cook for 20 minutes. This step allows all the flavors to marry beautifully and the soup to thicken.
Step 7: Add Shrimp, Corn, and Cream
Now it’s time for the star ingredients—add your seasoned shrimp and fresh corn kernels to the simmering pot, then stir in the warmed heavy cream. Cook just until the shrimp turn pink and opaque, signaling they’re perfectly done but still tender. The cream unites everything with a luxurious finish.
Step 8: Season and Finish
Give the bisque a final taste and adjust with salt, pepper, or extra Cajun seasoning if desired. This is where you ensure every spoonful bursts with well-balanced flavor before serving.
How to Serve Louisiana Shrimp and Corn Bisque Recipe
Garnishes
A sprinkle of fresh parsley and sliced green onions on top not only adds a fresh burst of color but also brightens the creamy bisque with herbal and crisp notes. Adding these simple garnishes makes your presentation pop and enhances every bite.
Side Dishes
This bisque pairs beautifully with crusty French bread or buttery corn muffins that are perfect for sopping up that creamy goodness. A light side salad with tangy vinaigrette also complements the richness and rounds out a satisfying meal.
Creative Ways to Present
For a charming twist, serve the bisque in hollowed-out mini pumpkins or decorative bread bowls, turning this comforting dish into a festive centerpiece. You can also ladle it into shallow soup plates, topping each with a few crispy bacon bits or extra diced shrimp for texture contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftover Louisiana Shrimp and Corn Bisque Recipe in airtight containers in the refrigerator for up to 3 days. This allows the flavors to deepen even further, making each reheated serving taste as delightful as fresh.
Freezing
You can freeze the bisque for up to 2 months by placing it in freezer-safe containers, leaving space for expansion. However, keep in mind that cream-based soups might undergo slight texture changes; gently reheat and stir well to restore creaminess.
Reheating
Warm the bisque slowly over low heat on the stovetop, stirring occasionally to prevent scorching. If it feels too thick, add a splash of stock or water to loosen it up, ensuring every bowl is just as velvety and comforting as the first.
FAQs
Can I use frozen shrimp for the bisque?
Absolutely! Just make sure to thaw them completely and pat them dry before seasoning and cooking to avoid excess moisture. This helps maintain the bisque’s rich texture.
What can I substitute for sherry cooking wine?
If you don’t have sherry, dry white wine or even a splash of apple cider vinegar diluted with water can work well to add acidity and depth during deglazing.
Is it possible to make a vegetarian version?
Yes, swap the shrimp and shrimp stock for hearty mushrooms or roasted vegetables and use vegetable stock instead. Skip the bacon or substitute with smoked paprika for that smoky flavor.
How spicy is the bisque?
The Cajun seasoning brings a nice warm kick, but you can easily adjust the amount to suit your spice tolerance—add more for heat or less for a milder taste.
Can I prepare this bisque in advance for a party?
Definitely! Make it up to a day ahead and reheat gently before serving. The flavors often taste even better after resting overnight, which makes it an ideal dish to prepare ahead of time.
Final Thoughts
I can’t recommend this Louisiana Shrimp and Corn Bisque Recipe enough if you want to bring a touch of authentic Southern comfort into your kitchen. It’s rich, flavorful, and surprisingly straightforward, perfect for impressing friends or just treating yourself to something deeply satisfying. Give it a try and let that creamy, spicy goodness become one of your favorite go-to dishes!
Print
Louisiana Shrimp and Corn Bisque Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Louisiana Cajun
Description
This Louisiana Shrimp and Corn Bisque is a rich, creamy seafood soup bursting with the flavors of crispy bacon, fresh shrimp, sweet corn, and classic Cajun spices. Perfect for a comforting meal, this bisque combines a homemade shrimp stock base with a buttery roux, sautéed vegetables, and a splash of sherry for depth and complexity.
Ingredients
Seafood and Meat
- 1 ½ pounds medium raw shrimp (41/50 count or similar size), peeled and deveined, seasoned with 1 tablespoon Cajun seasoning
- ½ pound bacon, chopped
Vegetables and Herbs
- 1 medium yellow onion, finely chopped
- ½ bell pepper, any color, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 4 ears of corn, kernels removed (2–3 cups of kernels)
- 2–4 green onions, chopped
- 1 bunch fresh parsley, chopped
Liquids and Dairy
- ¼ cup sherry cooking wine
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1 ½ cups water
- 2 cups heavy cream, warmed
- 8 tablespoons butter (1 stick, or ½ cup)
Pantry Staples
- ½ cup all-purpose flour
- Salt, black pepper, or Cajun seasoning to taste
Instructions
- Prep: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove corn kernels from the ears. Chop the bacon. Peel and devein the shrimp, then season them with Cajun seasoning.
- Crisp Bacon: In a dutch oven, cook the chopped bacon over medium heat until it starts to crisp. Once crisp, drain excess grease but leave some for flavor.
- Sauté Vegetables: Add the chopped onion, bell pepper, and celery to the dutch oven with the bacon. Sauté them until they soften, about 5-7 minutes, then add the minced garlic and cook for another minute until fragrant.
- Deglaze: Pour in the ¼ cup of sherry cooking wine to deglaze the pan, gently scraping up browned bits from the bottom. Let it simmer briefly to reduce slightly and meld flavors.
- Make Roux: In a separate pan or carefully in the dutch oven, melt the butter and whisk in the all-purpose flour. Cook this roux, stirring frequently, until it darkens slightly to a golden color, about 3-5 minutes, to develop a deep flavor.
- Simmer Soup Base: Slowly whisk in the shrimp stock (or chosen stock), water, chopped parsley, and green onions into the roux mixture. Bring to a gentle simmer and let it cook for 20 minutes to thicken and develop flavors.
- Cook Seafood and Corn: Add the seasoned shrimp and fresh corn kernels to the bisque. Simmer gently until the shrimp are fully cooked and opaque, about 5-7 minutes.
- Finish with Cream: Stir in the warmed heavy cream to make the bisque rich and creamy. Adjust seasoning with salt, black pepper, or additional Cajun seasoning to taste, simmering for another 2-3 minutes to marry flavors.
- Serve: Ladle the bisque into bowls and garnish with additional chopped parsley and green onions for a fresh, colorful finish.
Notes
- Use shrimp shells to make a homemade shrimp stock for enhanced flavor.
- Adjust Cajun seasoning according to your preferred spice level.
- For a thicker bisque, increase the roux by adding an extra tablespoon of flour.
- Sherry cooking wine adds subtle sweetness; if unavailable, dry white wine or vermouth are good substitutes.
- Serve with crusty bread or crackers for a complete meal.
