If you are craving a dish that bursts with southern charm and creamy, smoky richness, this Louisiana Shrimp and Corn Bisque Recipe is your perfect go-to. It brings together tender, spiced shrimp, sweet corn, and a luscious, velvety bisque base that’s loaded with flavor and just the right amount of kick. Each spoonful feels like a warm hug from the bayou, making it an irresistible comfort food that’s also incredibly impressive to serve at gatherings or cozy dinners. Whether you’re a seafood lover or someone who adores bold tastes, this bisque will quickly become a standout favorite on your culinary playlist.
Ingredients You’ll Need
Gathering the right ingredients for this bisque is simple, but every item plays a crucial role in layering those classic Louisiana flavors and creating the perfect texture. From smoky bacon to sweet corn, and fresh herbs to spicy cajun seasoning, each component brings a unique character to the pot.
- Bacon (½ pound): Adds a smoky, savory foundation that creates depth and richness in your bisque.
- Yellow Onion (1 medium): Provides sweetness and aromatic base when sautéed gently with other veggies.
- Bell Pepper (½, any color): Contributes a subtle crunch and vibrant color, enhancing the overall presentation.
- Celery (2 stalks): Adds a classic mirepoix note essential to Southern cooking and bisque texture.
- Garlic (4 cloves): Brings a punch of savory warmth that wakes up every mouthful.
- Sherry Cooking Wine (¼ cup): Used to deglaze the pan, infusing the bisque with a subtle, fruity brightness.
- Butter (8 tablespoons): Richens the roux base, ensuring a silky smooth bisque.
- All-Purpose Flour (½ cup): Thickens the bisque to that signature creamy consistency with no lumps.
- Shrimp Stock or other stock (4 cups): The backbone of flavor, especially shrimp stock adds authentic seafood goodness.
- Water (1 ½ cups): Balances the broth’s intensity and helps adjust thickness.
- Green Onions (2-4): Lends a fresh bite and beautiful green hints when stirred in or used as garnish.
- Fresh Parsley (1 bunch): Brightens the dish with herbal freshness and a pop of color.
- Medium Raw Shrimp (1 ½ pounds): The star of the show, seasoned perfectly for that authentic Louisiana flair.
- Cajun Seasoning (1 tablespoon or to taste): Brings the heat and complex spices synonymous with the region.
- Fresh Corn Kernels (from 4 ears): Sweet and juicy, they add delightful texture and color contrast.
- Heavy Cream (2 cups, warmed): Gives the bisque its rich, velvety finish that hugs each ingredient.
- Salt, Black Pepper, and Extra Cajun Seasoning (to taste): Used to balance and adjust the seasoning just right.
How to Make Louisiana Shrimp and Corn Bisque Recipe
Step 1: Prepare Your Ingredients
The prep really sets the tone here — finely chopping onions, bell pepper, celery, green onions, and parsley creates that essential flavor base, while mincing garlic wakes up the whole dish. Don’t forget removing those sweet corn kernels, chopping bacon, and perfectly seasoning the shrimp with your cajun mix. Having everything ready before you start makes the cooking process smooth and joyful.
Step 2: Crisp the Bacon
Start with a large Dutch oven on medium heat, crisping your chopped bacon until it just starts to brown and get crunchy. The bacon grease left behind is liquid gold, so drain all but about one tablespoon to cook your veggies in for maximum flavor infusion.
Step 3: Sauté the Vegetables
Lower the heat to medium-low and toss in your onion, bell pepper, and celery. Sauté with the bacon until the veggies soften gently and blend beautifully with the smoky bacon bits. Throw in the garlic last for just a minute to release its aroma without browning or burning.
Step 4: Deglaze With Sherry
A splash of sherry cooking wine deglazes the pot, lifting every delicious browned bit from the bottom, adding nuanced depth and a slight fruity undertone. Let it simmer briefly so the alcohol cooks off, leaving behind only flavor.
Step 5: Make the Roux
Time to deepen the base by melting butter in the pot and sprinkling the flour over everything. Stir and cook for about five minutes until the flour darkens slightly, developing that nutty aroma and ensuring a perfectly thick bisque with no raw flour taste.
Step 6: Add Stock and Simmer
Slowly whisk in shrimp stock in batches to avoid lumps, then stir in water for the ideal consistency. Add half your chopped parsley and green onions; they’ll infuse freshness as the bisque comes to a boil before gently simmering uncovered for 20 minutes, skimming off any foam or fat for a clean, smooth broth.
Step 7: Cook the Shrimp and Corn
Add your seasoned shrimp, fresh corn kernels, and warmed heavy cream back to the pot. Bring everything back to a simmer and cook for just five minutes until the shrimp turn pink and the flavors meld together deliciously. Stir in the remaining parsley and green onions last.
Step 8: Finish and Adjust Seasoning
Give your bisque a final taste and add salt, pepper, or a bit more cajun seasoning if you like it hotter. This step lets you fine-tune the flavors exactly to your preference before serving.
Step 9: Serve Hot and Enjoy
Ladle this heartwarming bisque into bowls, garnishing with extra parsley or green onions if you desire, and prepare yourself for the perfect spoonful of Louisiana seafood comfort.
How to Serve Louisiana Shrimp and Corn Bisque Recipe
Garnishes
The right garnishes make this bisque pop even more — sprinkle additional fresh parsley or sliced green onions on top for a bright finish that contrasts beautifully with the rich creaminess. A dash of extra cajun seasoning or a squeeze of lemon juice can also add a delightful zing if you want to experiment.
Side Dishes
Serve with crusty French bread or garlic toast to soak up every last drop of the bisque. A light side salad with a tangy vinaigrette can balance the creaminess perfectly, offering a refreshing bite between spoons of soup.
Creative Ways to Present
For a stunning presentation, serve this bisque in individual ramekins topped with crispy bacon bits or a drizzle of chili oil for heat. For parties, consider a bisque bar with garnishes laid out so guests can customize bowls to their liking. Rustic wooden bowls or colorful ceramic soup bowls will enhance the cozy, southern vibe.
Make Ahead and Storage
Storing Leftovers
This bisque keeps wonderfully in the fridge for up to three days. Store leftovers in an airtight container, ensuring it cools completely before sealing to maintain maximum freshness and flavor intensity.
Freezing
You can freeze this Louisiana Shrimp and Corn Bisque Recipe, but it’s best to freeze before adding the cream to avoid texture separation. Freeze in portions in freezer-safe containers for up to three months. When thawing, add the cream fresh to preserve that silky finish.
Reheating
Reheat gently over low heat, stirring frequently to prevent scorching. If frozen with cream, stir well while warming to re-incorporate any separation. Add extra seasoning or cream if needed to refresh the flavors.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just be sure to thaw them completely, pat dry, and season before cooking to maintain the best texture and flavor in your bisque.
Is there a vegetarian version of this bisque?
You can swap shrimp and shrimp stock for hearty vegetables or mushrooms and use vegetable stock instead. Keep the cajun seasoning and corn to keep the flavors vibrant.
What if I don’t have sherry cooking wine?
No worries! A dry white wine or even a splash of apple cider vinegar can work as a substitute to deglaze your pot without losing the flavor complexity.
Can I make this bisque spicier?
Yes! Increase the amount of cajun seasoning or add a few dashes of hot sauce or cayenne pepper to amp up the heat level exactly how you like it.
Is this bisque gluten-free?
The roux contains all-purpose flour, but you can substitute with gluten-free flour blends to make it safe for gluten sensitivities without sacrificing texture.
Final Thoughts
Once you make this Louisiana Shrimp and Corn Bisque Recipe, it will quickly become one of those treasured dishes you turn to whenever you want to impress guests or indulge in comforting, bold flavors. It’s a celebration of Louisiana’s culinary heritage packed into one bowl—rich, creamy, and just begging to be savored. So gather your ingredients, stir up a pot, and enjoy every delicious spoonful of this southern classic!
Print
Louisiana Shrimp and Corn Bisque Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Louisiana Cajun
Description
This Louisiana Shrimp and Corn Bisque is a rich, creamy, and flavorful soup combining perfectly seasoned shrimp, fresh corn kernels, and a velvety roux-based broth infused with bacon, garlic, and Cajun spices. Ideal for a cozy family meal or entertaining guests, this hearty bisque offers a delightful taste of Louisiana cuisine with its balance of smoky, spicy, and creamy elements.
Ingredients
Meat and Seafood
- ½ pound bacon, chopped
- 1 ½ pounds medium raw shrimp (41/50 or similar size), peeled and deveined
Vegetables and Herbs
- 1 medium yellow onion, finely chopped (about 1 cup)
- ½ bell pepper (any color), finely chopped (½ cup)
- 2 stalks celery, finely chopped (½ cup)
- 4 cloves garlic, minced
- 4 ears of corn, kernels removed (about 2–3 cups)
- 2–4 green onions, chopped (½ cup)
- 1 bunch fresh parsley, chopped (¼ cup)
Liquids and Dairy
- ¼ cup sherry cooking wine
- 8 tablespoons butter (1 stick or ½ cup)
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1 ½ cups water
- 2 cups heavy cream, warmed
Dry Ingredients and Seasonings
- ½ cup all-purpose flour
- 1 tablespoon Cajun seasoning (or to taste)
- Salt (to taste)
- Black pepper (to taste)
- Additional Cajun seasoning (optional, to taste)
Instructions
- Prep: Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels from the cobs. Chop bacon into small pieces. Peel and devein shrimp, pat them dry, then season evenly with Cajun seasoning. Set the shrimp aside in the refrigerator until ready to use. Measure out all other ingredients.
- Crisp Bacon: Heat a large Dutch oven over medium heat and add the chopped bacon. Cook for about 8 minutes until the bacon starts to crisp, stirring occasionally. Drain all but about 1 tablespoon of the rendered bacon grease, leaving it in the pot for flavor.
- Sauté Vegetables: Reduce heat to medium-low and add chopped onion, bell pepper, and celery to the pot with the bacon. Sauté for about 5 minutes until the vegetables soften. Add minced garlic and cook for an additional 1 minute while stirring to avoid burning.
- Deglaze: Pour in the sherry cooking wine to deglaze the pot, scraping the bottom thoroughly to lift any browned bits (fond). Simmer for 1-2 minutes to allow the alcohol to evaporate, intensifying the flavor.
- Make Roux: Add the butter to the pot and let it melt. Once melted, sprinkle the all-purpose flour evenly over the bacon and vegetables. Cook for about 5 minutes, stirring constantly and scraping the bottom, until the flour darkens slightly and the mixture looks thick and clumpy.
- Simmer Broth: Gradually whisk in the shrimp stock, a little at a time, making sure to eliminate any lumps of flour. Stir in the 1 ½ cups water until smooth. Add half of the chopped parsley and green onions to the pot. Bring the mixture to a boil, then reduce to a low simmer. Let it simmer uncovered for 20 minutes, occasionally stirring and skimming off any fat or foam that rises to the surface.
- Cook Shrimp and Add Corn: Add the seasoned raw shrimp, fresh corn kernels, and warmed heavy cream to the simmering pot. Add the remaining parsley and green onions or save them to garnish each serving. Bring the soup back up to a gentle simmer and cook for 5 minutes, until the shrimp turn pink and are fully cooked through.
- Finish and Season: Taste the bisque and adjust the seasoning as needed, adding additional salt, black pepper, or Cajun seasoning to your preference.
- Serve: Serve the Louisiana Shrimp and Corn Bisque hot with the option to garnish with extra chopped parsley and green onions for a fresh burst of flavor and color.
Notes
- If shrimp stock is not available, substitute with chicken, vegetable, or seafood stock for a slightly different flavor.
- For a smoother bisque, you can blend part of the soup before adding the shrimp and cream.
- Adjust Cajun seasoning according to your spice tolerance to control the heat level.
- Ensure heavy cream is warmed before adding to prevent curdling in the hot soup.
- To make this dish gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to avoid curdling.
