Louisiana Shrimp and Corn Bisque: Rich Creamy Cajun Soup
Make Louisiana Shrimp and Corn Bisque with tender shrimp, sweet corn, Cajun seasoning, and a silky cream base. A cozy seafood soup with big Louisiana flavor.
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Cooking tools:
- Immersion blender
- Stockpot
- Stove
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
- Mixing bowl
- Paper towel
- Airtight container
- Refrigerator
- Freezer
- Tongs
- Fine-mesh sieve
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery ribs, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups (950 ml) seafood stock
- 3 cups (420 g) fresh or frozen corn kernels
- 1 1/2 teaspoons Cajun seasoning, plus more to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper, optional
- 1 lb (450 g) medium shrimp, peeled and deveined
- 1 cup (240 ml) heavy cream
- 1 teaspoon Louisiana-style hot sauce, plus more to taste
- Salt
- black pepper
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
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