New Orleans Shrimp and Corn Bisque – Creamy Cajun Comfort in a Bowl
This New Orleans Shrimp and Corn Bisque is a soul-warming Southern classic that blends tender shrimp, sweet corn, and bold Cajun spices in a rich, creamy broth. Perfect for chilly nights, dinner parties, or Mardi Gras celebrations, this bisque delivers layers of flavor with every spoonful. Made with a buttery roux, aromatic veggies, and a splash of cream, it’s both elegant and comforting. Serve with crusty bread or over rice for a satisfying Louisiana-style meal.
Equipment
- Large pot or Dutch oven
- Whisk
- Ladle
- Knife and cutting board
- immersion blender (optional)
Ingredients
Base
- 2 tbsp butter
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 tbsp flour
- 4 cups seafood or chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 lb shrimp, peeled and deveined
- 1 cup heavy cream
Seasonings
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
Garnish
- 2 tbsp chopped green onions
- 2 tbsp chopped parsley
Instructions
- Sauté Aromatics Melt butter in a large pot over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Make the Roux Stir in flour and cook for 3–4 minutes until golden and nutty.
- Add Broth & Seasonings Slowly whisk in broth. Add paprika, cayenne, salt, and pepper. Bring to a simmer.
- Simmer with Corn Add corn and simmer for 10–15 minutes. Use an immersion blender to puree partially for a smoother texture (optional).
- Add Shrimp Stir in shrimp and cook until pink and opaque, about 3–4 minutes.
- Finish with Cream Lower heat and stir in cream. Simmer gently for 2–3 minutes. Do not boil.
- Garnish & Serve Ladle into warm bowls. Top with green onions and parsley. Serve with crusty bread or cornbread.
Notes
- Use Gulf shrimp for authentic flavor.
- For dairy-free: substitute coconut milk.
- For gluten-free: use cornstarch instead of flour.
- Add crab, crawfish, or bacon for extra richness.
- Store leftovers in fridge (3 days) or freezer (2 months). Reheat gently with a splash of broth.
- Avoid overcooking shrimp—they cook fast!