The Art of Ultimate New Orleans Shrimp and Corn Bisque Perfection

Perfect Shrimp Stock Creation

Master the technique of extracting maximum flavor from shrimp shells for rich stock base.

Classic Roux Development

Learn the skill of creating perfectly golden roux for authentic Creole thickening and flavor.

Holy Trinity Sautéing Perfection

Perfect the method of cooking traditional Creole vegetables for optimal flavor release.

Bisque Texture Mastery

Master the art of achieving silky smooth bisque texture while maintaining corn integrity.

Cajun Seasoning Balance

Learn optimal spice blending for authentic New Orleans flavor without overwhelming heat.

Louisiana Bisque Mastery Secrets for Perfect Shrimp and Corn Combination

Shrimp Quality: Use fresh Gulf shrimp when possible for authentic New Orleans flavor and texture.

Shell Stock: Don't skip making stock from shrimp shells - it adds incredible depth of flavor.

Roux Patience: Take time to properly develop the roux for rich color and nutty flavor.

Corn Freshness: Fresh corn kernels and cobs provide the best sweet corn flavor for the bisque.

Spice Balance: Adjust cayenne and hot sauce gradually to achieve desired heat level.

Cream Addition: Add cream slowly and don't boil after adding to prevent curdling.

Shrimp and Corn Bisque with Authentic New Orleans Cajun Spices

Name: Shrimp and Corn Bisque with Authentic New Orleans Cajun Spices
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Cajun-Creole
Ingredients: For the Shrimp Base:; 2 pounds large raw shrimp, shells on; 1/4 cup olive oil; 2 tablespoons tomato paste; 1/4 cup brandy or cognac; 6 cups seafood stock; 2 cups water; For the Holy Trinity:; 1 large yellow onion, diced; 2 celery stalks, diced; 1 large green bell pepper, diced; 4 cloves garlic, minced; For the Roux:; 1/2 cup butter; 1/2 cup all-purpose flour; 2 tablespoons vegetable oil; For the Corn Component:; 4 ears fresh corn, kernels removed; 2 cups corn cobs (for stock); 1 cup frozen corn kernels; 2 tablespoons butter; For the Cajun Seasoning:; 2 teaspoons paprika; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon white pepper; 1/2 teaspoon black pepper

The ultimate Louisiana-style shrimp and corn bisque featuring fresh Gulf shrimp, sweet corn, and authentic Creole seasonings in a rich, velvety base. This sophisticated soup masterpiece combines traditional New Orleans flavors with the luxurious texture of classic French bisque, creating an unforgettable dining experience that captures the soul of the Crescent City perfect for special occasions, dinner parties, or any time you crave the bold, complex flavors of authentic Cajun-Creole cuisine elevated to restaurant-quality sophistication.

Prep Time

25 Minutes

Cook Time

45 Minutes

Total Time

70 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Shrimp Base:

2 pounds large raw shrimp, shells on

1/4 cup olive oil

2 tablespoons tomato paste

1/4 cup brandy or cognac

6 cups seafood stock

2 cups water

For the Holy Trinity:

1 large yellow onion, diced

2 celery stalks, diced

1 large green bell pepper, diced

4 cloves garlic, minced

For the Roux:

1/2 cup butter

1/2 cup all-purpose flour

2 tablespoons vegetable oil

For the Corn Component:

4 ears fresh corn, kernels removed

2 cups corn cobs (for stock)

1 cup frozen corn kernels

2 tablespoons butter

For the Cajun Seasoning:

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon white pepper

1/2 teaspoon black pepper

For the Cream Base:

1 cup heavy cream

1/2 cup half-and-half

4 oz cream cheese, softened

For the New Orleans Flavor:

2 bay leaves

1 teaspoon Old Bay seasoning

1/2 teaspoon liquid smoke

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (Crystal or Tabasco)

For the Fresh Herbs:

1/4 cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

1 tablespoon fresh thyme leaves

2 green onions, sliced

For the Finishing Touches:

2 tablespoons dry sherry

Salt and white pepper to taste

Lemon juice to taste

For the Garnish:

Cooked shrimp tails for presentation

Fresh corn kernels

Paprika for dusting

Chopped chives

For Special Equipment:

Large heavy-bottomed pot

Fine mesh strainer

Immersion blender

Ladle

Instructions

Peel shrimp, reserving shells, and devein shrimp, cutting into bite-sized pieces.

Heat olive oil in large heavy-bottomed pot over medium-high heat.

Add shrimp shells and sauté until pink and fragrant, about 5 minutes.

Add tomato paste and cook, stirring constantly, for 2 minutes until darkened.

Carefully add brandy and let alcohol cook off for 1 minute.

Add seafood stock, water, corn cobs, and bay leaves to create stock base.

Bring to boil, then reduce heat and simmer for 20 minutes.

Strain stock through fine mesh strainer, pressing solids to extract flavor.

Reserve strained stock and discard solids, set aside.

In same pot, make roux by melting butter with vegetable oil over medium heat.

Gradually whisk in flour, cooking and stirring constantly for 8-10 minutes until golden.

Add diced onion, celery, and bell pepper to roux, cooking until softened.

Add minced garlic and cook for 1 minute until fragrant.

Gradually whisk in reserved shrimp stock, ensuring no lumps form.

Add fresh corn kernels and frozen corn to pot.

Season with paprika, cayenne, garlic powder, onion powder, oregano, and thyme.

Add Old Bay seasoning, liquid smoke, Worcestershire, and hot sauce.

Simmer bisque for 15 minutes, stirring occasionally to prevent sticking.

Add heavy cream, half-and-half, and softened cream cheese, whisking until smooth.

Season shrimp pieces with salt, pepper, and remaining Cajun spices.

Add seasoned shrimp to bisque and cook for 3-4 minutes until just cooked.

Remove from heat and stir in dry sherry and fresh herbs.

Season with salt, white pepper, and lemon juice to taste.

Remove bay leaves and adjust consistency with additional stock if needed.

Ladle into bowls and garnish with reserved shrimp, corn, and fresh herbs.

Shrimp and Corn Bisque with Authentic New Orleans Cajun Spices

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate New Orleans Shrimp and Corn Bisque Perfection

Shrimp and Corn Bisque with Authentic New Orleans Cajun Spices

Ingredients

Instructions