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Cajun Shrimp & Corn Bisque brings Louisiana charm right to your bowl. This comforting dish starts with smoky, crispy bacon that sets the flavor foundation. The classic Southern combo of onion, bell pepper, and celery creates a tasty base. A splash of sherry adds sweetness while scraping up all the good bits from the pot. The mixture gets velvety smooth thanks to a carefully made roux. Sweet corn kernels and juicy shrimp swim in this creamy concoction, packed with bold Cajun flavors and finished with fresh green onions and parsley. It's the perfect dinner when you're craving something rich that tastes like a French Quarter kitchen.
INGREDIENTS- Bacon: 1/2 lb, diced and fried crispy
- Celery: 2 stalks, diced
- Bell pepper: 1/2, diced
- Yellow onion: 1 medium, diced (1 cup)
- Garlic: 4 cloves, minced
- All-purpose flour: 1/2 cup, for the roux
- Sherry cooking wine: 1/4 cup, for deglazing
- Butter: 8 tbsp (1 stick), melted into the base
- Water: 1.5 cups, to adjust consistency
- Shrimp stock: 4 cups, for depth of flavor
- Corn: 4 ears (or 2-3 cups of kernels)
- Medium raw shrimp: 1.5 lbs, peeled and deveined
- Heavy cream: 2 cups, for richness
- Salt and pepper: To taste
- Cajun seasoning: 1 tbsp, for authentic spice
- Fresh parsley: 1 bunch, chopped
- Green onions: 2-4, chopped
- Step 7:
- Mix in green onions and parsley at the end. Ladle into bowls and top with extra herbs if you want.
- Step 6:
- Toss in your shrimp, corn, heavy cream, Cajun seasoning, salt, and pepper. Let it cook until the shrimp turn pink and are done all the way through.
- Step 5:
- Slowly pour in the shrimp stock and water while whisking. Let the mixture bubble gently for 20 minutes, giving it a stir now and then.
- Step 4:
- Dust the flour over your veggies, stirring the whole time to make a roux. Cook it for about 5 minutes until it looks golden.
- Step 3:
- Pour in the sherry wine to loosen all the stuck bits from the bottom. Add your butter and let it melt completely.
- Step 2:
- Throw in your diced onion, bell pepper, and celery. Cook until they're soft, then add garlic and cook for one more minute.
- Step 1:
- Cook your chopped bacon in a Dutch oven on medium heat until it's crispy. Pour off most of the grease, keeping about 1 tablespoon in the pot.
- Tastes best right away, but you can keep it in the fridge for up to 3 days.
- Warm it up slowly on the stove so the cream doesn't separate.
- For homemade shrimp stock, just boil shrimp shells with water, onion, and garlic for 20-30 minutes.
- Make it as spicy or mild as you want by changing how much Cajun seasoning you put in.
Tips from Well-Known Chefs
- Chef's Tip: Brown your corn kernels in a pan first for a sweeter, more intense flavor in your bisque.
Grab some crusty French bread, whip up a simple green salad, or pour a glass of Chardonnay with this bisque. The smooth, rich soup goes great with crisp veggies and cool white wine.
Customizing Your BisqueTry throwing in some crab meat, chunks of lobster, or a few dashes of hot sauce to make it your own. Play around with fresh herbs or extra spices until it tastes just right for you.
FAQsCan I use frozen shrimp?
Sure thing, just make sure they're completely thawed before you cook them so they cook evenly.
What if I don't have sherry?
No worries, you can use white wine or even a bit of apple cider vinegar instead.
Can I make it gluten-free?
Absolutely, just swap in gluten-free flour or cornstarch to thicken it up.
What other vegetables work well?
Chopped carrots or sliced leeks work great for adding more flavor and color.
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