Description
New Orleans Shrimp and Corn Bisque is a classic Southern dish that combines the sweetness of corn with the richness of shrimp in a creamy, flavorful broth. Infused with Cajun spices, it is a delightful reflection of Louisiana’s vibrant culinary heritage, perfect for any occasion as an appetizer or a main course.
Ingredients
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- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 2 cups fresh or frozen corn kernels
- 1 pound shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Prepare the Roux:
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until softened (3-4 minutes).
- Stir in the flour to create a roux and cook for 2 minutes until golden and fragrant.
2. Build the Base:
- Gradually whisk in the chicken or seafood stock, ensuring the mixture is smooth.
- Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
3. Add Key Ingredients:
- Stir in the heavy cream, corn kernels, Cajun seasoning, smoked paprika, salt, and pepper.
- Let the bisque simmer for 10 minutes to blend the flavors.
4. Cook the Shrimp:
- Add the shrimp and cook for 3-5 minutes until they turn pink and are fully cooked. Take care not to overcook.
5. Garnish and Serve:
- Ladle the bisque into bowls, garnish with fresh parsley, and serve warm.
- Pair with crusty bread or cornbread for a hearty meal.