If you’re in the mood for a soul-warming bowl of comfort with a Louisiana twist, this Louisiana Shrimp and Corn Bisque Recipe is here to steal the show. Imagine sweet corn kernels and plump Gulf shrimp swimming in a silky, smoky, richly spiced cream broth, every spoonful bursting with Cajun charm. Whether you’re cozying up on a chilly night or throwing a casual dinner for friends, this bisque offers restaurant-worthy flavor with minimal fuss. Let’s get you stirring up something special!
Ingredients You’ll Need
This Louisiana Shrimp and Corn Bisque Recipe keeps things beautifully simple. Every ingredient matters, working together for layers of flavor, pops of color, and a creamy texture that feels like a warm Southern hug. Here’s your shopping list, with a little insight into why you don’t want to skip a thing:
- Butter: Lends a rich base flavor and helps veggies caramelize perfectly.
- Olive oil: Lightens up the richness and ensures nothing sticks to the pot.
- Yellow onion: Adds a gentle sweetness that builds the classic bisque depth.
- Celery: Brings that unmistakable crisp, herbal undertone to your broth.
- Red bell pepper: The pop of color and mild tang complement the sweet corn beautifully.
- Garlic: Everything’s better with a little garlic; it infuses warmth throughout.
- All-purpose flour: Essential for thickening—sift it over gently to avoid lumps.
- Seafood or chicken broth: Adds savory backbone and melds the flavors.
- Corn kernels: Fresh or frozen work—each bite bursts with juicy sweetness.
- Medium shrimp: Peel and devein them for a tender, luxurious protein.
- Heavy cream: The magic that transforms soup into an elegant bisque.
- Smoked paprika: This spice brings an irresistible smoky note—don’t skip it!
- Cayenne pepper (optional): Add if you like a gentle, Cajun-style kick.
- Salt: Just the right amount boosts every other ingredient’s flavor.
- Black pepper: Adds subtle heat that balances the rich creaminess.
- Chopped parsley or green onions (for garnish): A bright, fresh finish to your bowls.
How to Make Louisiana Shrimp and Corn Bisque Recipe
Step 1: Sauté the Aromatics
Start by heating butter and olive oil in a large pot over medium heat. Add the diced onion, celery, and red bell pepper, letting them soften for 5 to 6 minutes. When the veggies become tender and fragrant, stir in the minced garlic for just 30 seconds, allowing its aroma to bloom without burning. This classic Cajun veggie blend is your foundation of flavor!
Step 2: Build the Roux
Sprinkle the flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes. This simple step creates a light roux, giving your bisque its signature velvety texture and acting as a delicious, rich thickener. Be patient here—let the roux just barely take on a blond color for maximum flavor.
Step 3: Simmer With the Broth and Corn
Slowly whisk in your seafood or chicken broth, ensuring there are no lumps. Toss in the corn kernels, smoked paprika, cayenne if using, salt, and black pepper. Bring everything to a gentle simmer, letting it cook for 10 to 12 minutes. The corn will sweeten, the spices will meld, and the flavors will become fabulously Cajun in character.
Step 4: Add the Shrimp
Drop in the peeled and deveined shrimp. Cook for just 3 to 4 minutes, until the shrimp turn pink and curl up. Be sure not to overcook—the shrimp should be tender and juicy, adding subtle sweetness and seafood richness throughout the Louisiana Shrimp and Corn Bisque Recipe.
Step 5: Creamy Finish
Gently stir in the heavy cream and let the bisque simmer for another 2 to 3 minutes, just until everything is heated through and the flavors marry together. Taste and tweak the seasoning if needed. You can make the bisque thicker by blending half with an immersion blender at this stage, then return it to the pot for extra silkiness.
Step 6: Serve and Garnish
Ladle the piping hot bisque into bowls, then sprinkle on chopped parsley or green onions for a burst of color and fresh finish. Each spoonful is bright, creamy, and loaded with that unmistakable Louisiana magic.
How to Serve Louisiana Shrimp and Corn Bisque Recipe
Garnishes
Classic garnishes for this bisque include a scatter of fresh parsley or green onions—these cut through the rich creaminess and add a beautiful pop of green. For extra flavor and authentic Cajun flair, add a sprinkle of smoked paprika or even a tiny drizzle of hot sauce right before serving.
Side Dishes
This Louisiana Shrimp and Corn Bisque Recipe is hearty on its own, but truly shines alongside a basket of crusty French bread or sweet cornbread. Both are perfect for dunking, making sure you enjoy every last drop. For a touch of freshness, serve a simple green salad on the side if you like.
Creative Ways to Present
To really impress, ladle your bisque into rustic bread bowls or set out small soup shooters as a party appetizer. Finish with a swirl of cream or a pinch of smoked paprika for restaurant-worthy presentation at home.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the bisque cool before transferring to an airtight container. Store in the refrigerator for up to 2 days. The flavors get even deeper, so leftovers are a real treat!
Freezing
This bisque freezes surprisingly well, especially if you hold off on adding the cream until you reheat. Pour cooled bisque (without cream or shrimp) into freezer-safe containers, leaving a bit of room for expansion. When you’re ready, thaw overnight, reheat, add cream and fresh shrimp to finish.
Reheating
Warm leftover bisque gently on the stove over low heat, stirring frequently so the cream doesn’t separate. Add a splash of broth or cream if it looks too thick. Microwave reheating works too—heat in short bursts, stirring in between, until steaming hot.
FAQs
Can I use frozen shrimp in this Louisiana Shrimp and Corn Bisque Recipe?
Absolutely! Frozen shrimp work perfectly—just thaw them first and pat dry. They cook quickly and remain perfectly tender in the bisque.
How do I make the bisque thicker or thinner?
For a thicker result, blend half (or all) of the bisque using an immersion blender before adding the shrimp. For a lighter, brothier soup, add extra broth or lighten up on the cream.
What are some protein substitutions for the shrimp?
This recipe is flexible! Try crab, crawfish tails, or a seafood mix. The Louisiana Shrimp and Corn Bisque Recipe works beautifully with any of these Cajun seafood favorites.
How spicy is this bisque?
The heat level is entirely up to you. Using just smoked paprika gives a subtle smokiness, while adding cayenne pepper brings Cajun warmth. Taste as you go so it fits your heat preference.
Can I make this Louisiana Shrimp and Corn Bisque Recipe gluten-free?
Yes! Swap in your favorite gluten-free flour blend for the roux and use a certified gluten-free broth. You’ll still get that creamy, thick texture and delicious flavor.
Final Thoughts
If you love comfort food with a spicy, soulful Southern twist, you owe yourself a bubbling pot of this Louisiana Shrimp and Corn Bisque Recipe. It’s simple enough for weeknights, yet special enough for company. Grab a spoon (and some bread for sopping!), and dive in—you’ll discover why this soup is a Louisiana classic worth making again and again.
Print
Louisiana Shrimp and Corn Bisque Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of the Louisiana Shrimp and Corn Bisque. This creamy seafood soup is a perfect blend of shrimp, corn, and Cajun spices, creating a comforting dish with a touch of Southern charm.
Ingredients
For the Bisque:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 4 cups seafood or chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 pound medium shrimp (peeled and deveined)
- 1 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley or green onions (for garnish)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion, celery, and red bell pepper, and sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds. Sprinkle in flour and stir continuously for 1–2 minutes to create a light roux.
- Slowly whisk in the broth, ensuring there are no lumps. Add the corn, paprika, cayenne (if using), salt, and black pepper. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally.
- Add the shrimp and cook for 3–4 minutes, or until they turn pink and are cooked through. Stir in the heavy cream and simmer for an additional 2–3 minutes until heated through.
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with chopped parsley or green onions. Serve hot.
Notes
- For a thicker bisque, blend half the soup with an immersion blender before adding the shrimp.
- You can substitute crab or crawfish for the shrimp, or use a mix.
- Serve with crusty bread or cornbread for a full meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 185 mg
