Name: Creamy Louisiana Bisque
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Cajun/Creole
Ingredients: 225 g of crispy bacon.; 1 finely diced onion.; Half a bell pepper, minced.; 2 celery stalks, chopped.; 4 garlic cloves, minced.; 60 ml of sherry wine.; 8 tablespoons of butter.; 60 g of plain flour.; 1 liter of shrimp stock.; 375 ml of plain water.; 675 g of uncooked medium shrimp.; 4 corn cobs (or 2-3 cups of corn kernels).; 500 ml of heavy cream.; 1 tablespoon of Cajun seasoning.; Chopped parsley and green onions for garnish.

A bowl of creamy shrimp bisque topped with corn, green onions, and fresh herbs. | tastyhush.com

This bisque soup takes me straight back to my Louisiana kitchen where I learned all the tricks from Creole cooking masters. When bacon sizzles, fresh shrimp release their scent, and sweet corn blends in, they create a flavor adventure that transports you elsewhere. Every time I cook it, I feel that warm Southern comfort washing over me.

Tasty Southern Food Journey

My kitchen comes alive when I whip up this bisque. The real trick? Cooking everything slowly so flavors build up nicely. The bacon creates a smoky foundation while the veggies slowly soften and release their goodness. And when those shrimp dive into that fragrant broth? That's when the real magic happens.

My Market Finds

The smoky start: Thick-cut bacon chopped into tiny cubes
The flavor trio: Sweet onion, fresh bell pepper and crisp celery
The punch: Fresh garlic that fills the whole kitchen with its smell
The fancy touch: Sherry I keep just for special sauces
The richness: Good farm butter that adds so much flavor
The thickener: Flour for that perfect smooth texture
The liquid gold: Homemade shrimp stock
The main stars: Beautiful market shrimp with Cajun seasoning
The sweetness: Hand-cut fresh corn kernels
The finish: Thick cream that makes everything silky
The spices: My secret Cajun blend and garden herbs

The Wonder Unfolds

Getting ready: I prep all my ingredients first, it's my peaceful kitchen moment.
Dancing bacon: In my cast iron pot, the bacon releases fat and gets crispy, it's a treat to watch.
Fragrant foundation: My veggies simmer gently, then garlic fills the whole house with its aroma.
Tricky part: I splash in Sherry, then comes the roux dance where butter meets flour.
Singing broth: I pour my stock bit by bit, that's when things start coming together.
Tasty finale: My shrimp and corn dive into this creamy bath, simply wonderful.
Truth time: I taste, adjust, and serve hot with fresh herbs on top.

A creamy shrimp soup topped with corn and cilantro in a bowl. | tastyhush.com

Enjoying It Longer

I always save some portions for lazy days. In the fridge, it stays yummy for three days. When reheating, I go slow on low heat - that's how you keep that velvety texture. I even freeze small amounts in jars for nights when I need a hug in a bowl.

Frequently Asked Questions

→ What kind of shrimp is best?: Medium-sized shrimp (41/50 count) work great. Use raw shrimp for the best flavor, whether fresh or frozen.
→ Can I swap out shrimp broth?: Yes, chicken, seafood, or veggie broth all work. Shrimp broth gives the best taste, but other options still shine.
→ What if the soup's too thin?: Simmer it longer to cook off some liquid, or mix softened butter with a little flour and whisk it into the soup.
→ Can I use canned corn?: Absolutely! Swap the fresh ears for 2-3 cups of drained canned corn. Fresh corn has a sweeter taste, but canned works too.
→ How do I store leftovers?: Keep it in an airtight container in the fridge for up to 3 days. Reheat slowly and stir often to keep the cream smooth.

Creamy Louisiana Bisque

A rich and flavorful bisque blending juicy shrimp, fresh corn, and crispy bacon, all spiced with classic cajun seasonings.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

75 Minutes

By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Cajun/Creole

Yield: 12 Servings (1 big pot of soup)

Dietary: ~

Ingredients

01 225 g of crispy bacon.

02 1 finely diced onion.

03 Half a bell pepper, minced.

04 2 celery stalks, chopped.

05 4 garlic cloves, minced.

06 60 ml of sherry wine.

07 8 tablespoons of butter.

08 60 g of plain flour.

09 1 liter of shrimp stock.

10 375 ml of plain water.

11 675 g of uncooked medium shrimp.

12 4 corn cobs (or 2-3 cups of corn kernels).

13 500 ml of heavy cream.

14 1 tablespoon of Cajun seasoning.

15 Chopped parsley and green onions for garnish.

Instructions

Step 01

Chop up the onion, parsley, bell pepper, celery, and green onions. Mince the garlic and cut the corn off the cob.

Step 02

In a large pot, fry the bacon on medium heat until it's nice and crispy (around 8 minutes).

Step 03

Toss in the onion, celery, and bell pepper. Cook over low-medium heat until soft. Then add the garlic and cook it for 1 minute.

Step 04

Pour in the sherry to deglaze, then stir in butter and flour. Cook this for 5 minutes while stirring often.

Step 05

Add your shrimp stock slowly while whisking, then mix in the water and herbs. Let it simmer for about 20 minutes.

Step 06

Toss in the shrimp, corn, and cream. Simmer for 5 minutes until the shrimp turn pink and they're fully cooked.

Notes

You can make this bisque ahead; stop just before adding the shrimp.

Serve it with crusty bread for the full Cajun experience.

Tools You'll Need

Large pot.

Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Shellfish (shrimp).
Dairy products (cream, butter).
Gluten (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 380
Total Fat: 28 g
Total Carbohydrate: 18 g
Protein: 22 g