When you crave the rich, soul-warming flavors of Louisiana cuisine in a single spoonful, this Flavorful Louisiana Shrimp and Corn Bisque delivers all the complexity and comfort of traditional Creole cooking. This luxurious soup combines plump Gulf shrimp with sweet summer corn in a velvety base enriched with the holy trinity of Creole cooking – onions, celery, and bell peppers. Each bowl offers layers of flavor from aromatic spices, a touch of heat, and the deep, satisfying richness that only comes from a properly made bisque, creating a restaurant-quality experience right in your own kitchen.
Serves: 6-8 people
About This Recipe
Louisiana bisque represents the pinnacle of Creole soup-making, where French technique meets Southern ingredients to create something truly magical. This version celebrates the abundance of the Gulf Coast with fresh shrimp and sweet corn, while traditional seasonings like cayenne, thyme, and bay leaves provide that distinctive Louisiana flavor profile. The secret to an authentic bisque lies in building layers of flavor through proper technique – from making a rich roux to extracting every bit of flavor from the shrimp shells. The result is a bisque that’s both elegant enough for special occasions and comforting enough for a cozy family dinner.
Ingredients You’ll Need
For the shrimp stock:
- 2 pounds large shrimp with shells
- 8 cups water
- 1 onion, quartered
- 2 celery stalks, roughly chopped
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
For the bisque base:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 4 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (like Crystal or Tabasco)
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and white pepper to taste
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
Getting Your Kitchen Ready
This bisque requires some advance planning, as you’ll need to make shrimp stock first. Plan for about 2 hours of total cooking time, though much of that is hands-off simmering time.
Have a fine-mesh strainer ready for straining the stock, and gather a large pot for the stock and a heavy-bottomed pot or Dutch oven for the bisque itself.
Making the Shrimp Stock
Peel the shrimp, reserving the shells and setting the peeled shrimp aside in the refrigerator. The shells are crucial for creating the deep, complex flavor that makes this bisque special.
In a large pot, combine the shrimp shells, water, quartered onion, roughly chopped celery, bay leaves, peppercorns, and salt. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer the stock uncovered for 45 minutes to 1 hour. The liquid should reduce by about one-third, and you should be able to smell the rich, oceanic aroma.
Strain the stock through a fine-mesh strainer into a clean container, pressing the solids to extract as much liquid as possible. Discard the solids. You should have about 5-6 cups of flavorful stock.
Creating the Holy Trinity Base
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly to create a light blonde roux. Cook for 3-4 minutes, stirring continuously to prevent burning.
Add the diced onion, celery, and bell pepper to the roux. This combination is known as the holy trinity in Creole cooking and forms the flavor foundation of countless Louisiana dishes.
Cook the vegetables for 8-10 minutes, stirring frequently, until they’re softened and fragrant. The vegetables should be tender but not browned.
Add the minced garlic and cook for another minute until aromatic. Be careful not to let the garlic burn, as it will add a bitter taste to the bisque.
Building the Flavor Foundation
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color. This step adds richness and helps develop the complex flavor profile.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to cook off the alcohol.
Add 4 cups of the prepared shrimp stock, bringing the mixture to a gentle boil. The liquid should be flavorful and aromatic at this stage.
Adding the Corn Component
Add the corn kernels to the pot and simmer for 15-20 minutes until the corn is tender and has released its natural sweetness into the bisque.
For a smoother texture, you can remove about 1 cup of the soup at this point and blend it until smooth, then return it to the pot. This creates body while maintaining some texture.
Season with the Creole seasoning, dried thyme, and cayenne pepper. Taste and adjust the seasonings as needed – the bisque should have a good balance of heat and flavor.
Creating the Luxurious Finish
Reduce the heat to low and slowly stir in the heavy cream. Be careful not to let the bisque boil after adding the cream, as it may curdle.
Add the Worcestershire sauce and hot sauce, stirring to combine. These ingredients add depth and a subtle heat that complements the other flavors.
Cooking the Shrimp to Perfection
Cut the reserved peeled shrimp into bite-sized pieces if they’re very large. Add them to the bisque and cook for just 3-4 minutes until they turn pink and are just cooked through.
Overcooking the shrimp will make them tough and rubbery, so watch them carefully. They should be tender and juicy when properly cooked.
Final Seasoning and Garnish
Taste the bisque and adjust the seasoning with salt, white pepper, and additional hot sauce if needed. The flavor should be rich and well-balanced with a pleasant heat level.
Remove the pot from heat and stir in the chopped green onions and fresh parsley. These fresh herbs add color and a bright flavor that balances the richness of the bisque.
Serving Your Masterpiece
Ladle the hot bisque into warmed bowls for the best presentation and to keep the soup at the perfect temperature.
Garnish each bowl with a sprinkle of additional fresh parsley and chopped green onions. A light dusting of paprika adds color and a hint of smoky flavor.
Serve with crusty French bread or oyster crackers for the traditional Louisiana experience. The bread is perfect for soaking up every drop of the flavorful broth.
Tips for Restaurant-Quality Results
Don’t skip making the shrimp stock from scratch. This step is what separates good bisque from great bisque, providing the deep, complex flavor that defines authentic Louisiana cuisine.
Cook your roux carefully and patiently. A properly made roux is crucial for both flavor and texture, providing the foundation that holds the entire bisque together.
Use fresh corn when it’s in season for the best flavor and texture. If using frozen corn, don’t thaw it first – add it directly to the pot.
Storage and Reheating
This bisque keeps well in the refrigerator for up to 3 days. Store it in covered containers and reheat gently over low heat, stirring frequently to prevent the cream from separating.
The bisque can be frozen for up to 2 months, though the texture may change slightly. Thaw overnight in the refrigerator and reheat slowly, whisking to restore smoothness.
When reheating, you may need to add a little extra stock or cream to restore the proper consistency, as the bisque tends to thicken when cold.
Make-Ahead Tips
You can make the shrimp stock up to 2 days ahead and refrigerate it until needed. This actually improves the flavor and makes the final cooking process much quicker.
The bisque base can be prepared through adding the corn and simmered, then refrigerated overnight. Add the cream and shrimp just before serving for the best texture.
This Flavorful Louisiana Shrimp and Corn Bisque captures all the warmth, complexity, and satisfaction of traditional Creole cooking in a bowl that’s perfect for both everyday comfort and special occasion elegance. The combination of techniques and ingredients creates layers of flavor that develop with each spoonful, making this bisque a true celebration of Louisiana’s rich culinary heritage.
