Description
A rich and creamy New Orleans Shrimp and Corn Bisque featuring a classic Cajun holy trinity base, succulent shrimp, fresh corn, and a velvety roux-thickened broth, finished with fresh herbs and a hint of tang from apple cider vinegar.
Ingredients
Scale
Main Ingredients
- 1 lb fresh shrimp (small to medium size), peeled and deveined
- 2 tablespoons olive oil (or vegetable oil)
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups shrimp stock (or seafood or chicken stock)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon Cajun seasoning
- 1 cup heavy cream
- 1 cup fresh corn kernels
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onions, chopped
Optional Additions
- 1/2 cup lump crab meat or crawfish
Instructions
- Sauté the Vegetables: Heat the 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 the butter to the pot with the sautéed vegetables. Once melted, stir in the flour continuously to form a roux. Continue stirring until the mixture thickens and turns a pale golden color, approximately 2 to 3 minutes, being careful not to burn.
- Add Stock: Slowly whisk in the shrimp stock to the roux and vegetable mixture, ensuring there are no lumps. Bring this to a gentle simmer and allow the broth to thicken slightly.
- Add Shrimp and Corn: Stir in the fresh shrimp, corn kernels, heavy cream, Cajun seasoning, and apple cider vinegar. Simmer gently until the shrimp turn pink and are fully cooked through, about 5 to 7 minutes more. If using lump crab or crawfish, add it during this step to heat through.
- Garnish and Serve: Remove from heat and stir in chopped fresh parsley and green onions. Adjust seasoning if needed. Serve the bisque hot with crusty bread for dipping.
Notes
- Use fresh shrimp for best flavor, but frozen can be thawed and used if necessary.
- The Cajun holy trinity is key for authentic flavor: equal parts onion, bell pepper, and celery.
- Keep stirring the roux to avoid burning and achieve the perfect golden color.
- Substitute apple cider vinegar with lemon juice for a slightly different flavor profile.
- Optional lump crab or crawfish adds richness and depth to the bisque.
- This bisque pairs excellently with crusty French bread or garlic toast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Creole, Southern United States
