Cajun Shrimp and Corn Bisque
Easy Cajun Shrimp and Corn Bisque is a creamy Louisiana-inspired recipe made with tender shrimp, sweet corn, and bold Cajun seasoning.
Servings 4 people
Calories 215kcal
Ingredients
- 2 tablespoons butter
- 1 Tablespoon olive oil
- 1 medium onion finely chopped
- 1 green bell pepper finely chopped
- 2 celery stalks finely chopped
- 1 small carrot finely chopped
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- 4 cups shrimp or chicken stock
- 1 ½ tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to heat preference
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 teaspoon hot sauce plus more to taste
- 2 bay leaves
- 2 cups fresh or frozen corn kernels
- 1 pound medium shrimp peeled and deveined
- 1 cup heavy cream
- Salt and black pepper to taste
- 2 green onions thinly sliced
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, green bell pepper, celery, and carrot. Sauté until softened, 6–7 minutes.
- Stir in garlic and cook one more minute.
- Sprinkle flour over the vegetables and stir well. Cook 2–3 minutes to make a light roux.
- Slowly whisk in the stock, stirring until smooth.
- Stir in Cajun seasoning, smoked paprika, cayenne, thyme, hot sauce, and bay leaves.
- Add corn kernels and let simmer uncovered for 15 minutes.
- Remove bay leaves. Use an immersion blender (or transfer in batches to a blender) to blend until smooth. Leave some texture if you prefer.
- Return pot to low heat. Add shrimp and cook until pink and tender, 3–4 minutes.
- Stir in heavy cream, taste, and adjust seasoning with salt, pepper, or extra hot sauce.
- Ladle into bowls, garnish with green onions and parsley.
Notes
- For the best flavor, make a quick shrimp stock from the shells.
- Add shrimp at the very end to keep them tender and juicy.
- Adjust spice level by increasing or reducing the cayenne and hot sauce.
- Use frozen or canned corn if fresh isn’t available (drain canned corn first).
- For a smoky twist, sauté vegetables in bacon grease instead of olive oil.
- To freeze: prepare the base without cream or shrimp. Add them fresh when reheating.
Nutrition
Serving: 1cup | Calories: 215kcal | Carbohydrates: 13g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 585mg | Potassium: 419mg | Fiber: 1g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 1.7mg
