A rich, creamy Louisiana-style bisque made with tender shrimp, sweet corn, onion, bell pepper, celery, garlic, Cajun seasoning, and cream. The classic New Orleans flavor base uses the Cajun “holy trinity” of onion, bell pepper, and celery, while a light roux gives the soup its silky texture.
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 6
Ingredients
For the Shrimp
1 lb (450 g) medium shrimp, peeled and deveined
1 tsp Cajun or Creole seasoning
¼ tsp smoked paprika
⅛ tsp cayenne pepper, optional
¼ tsp black pepper
For the Bisque
4 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion, finely diced
1 green bell pepper, finely diced
2 celery stalks, finely diced
3–4 cloves garlic, minced
3 tbsp all-purpose flour
4 cups seafood or shrimp stock
1 cup water, if needed
2 cups corn kernels, fresh or frozen
1 cup heavy cream
½ tsp smoked paprika
½–1 tsp Cajun seasoning, to taste
¼ tsp dried thyme
¼ tsp cayenne pepper, optional
½ tsp black pepper
Salt, to taste
2 green onions, thinly sliced
2 tbsp fresh parsley, chopped
Optional Additions
3–4 slices bacon, finely chopped
2 tbsp dry sherry
1 tbsp lemon juice
Extra Cajun seasoning for serving
Bacon is a common variation because its rendered fat can be used to sauté the vegetables and adds smoky depth.
Instructions
- Season the Shrimp
Pat the shrimp dry with paper towels.
Toss with Cajun seasoning, smoked paprika, black pepper, and cayenne if using.
Set aside while you prepare the bisque.
Tip: If using frozen shrimp, thaw them completely and pat them dry before cooking.
- Prepare the Vegetables
Melt the butter with the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the:
Onion
Bell pepper
Celery
Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for another 30–60 seconds.
- Make the Roux
Sprinkle the flour over the vegetables.
Stir constantly for about 2–3 minutes.
The flour should become incorporated with the butter and vegetables and take on a very light golden color.
A butter-flour roux is a traditional way to give this style of bisque its rich, silky body.
- Add the Stock
Slowly pour in the seafood or shrimp stock while whisking constantly.
This helps prevent lumps.
Add the water if the mixture seems too thick.
Continue stirring until the broth is smooth.
- Add the Corn & Seasonings
Stir in:
Corn
Smoked paprika
Cajun seasoning
Thyme
Black pepper
Cayenne, if using
Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for approximately 20 minutes, stirring occasionally.
- Make It Creamy
Slowly stir in the heavy cream.
Return the bisque to a gentle simmer.
Do not let it boil aggressively after adding the cream.
Taste and adjust the Cajun seasoning and salt.
- Cook the Shrimp
Add the seasoned raw shrimp.
Cook gently for about 4–6 minutes, depending on their size, until they are opaque and cooked through.
Avoid overcooking—the shrimp should be tender rather than rubbery. Several traditional-style versions add the shrimp near the end specifically to keep them tender.
- Finish
Stir in half of the green onions and parsley.
Add lemon juice if desired for a little brightness.
Taste one final time and adjust the seasoning.
- Serve
Ladle the hot bisque into bowls.
Garnish with:
Fresh parsley
Sliced green onions
A sprinkle of smoked paprika
A few whole corn kernels
Optional cooked shrimp on top
Serve with crusty French bread, garlic bread, or oyster crackers.
Optional Restaurant-Style Variation
For an especially velvety texture, blend about 1 cup of the corn, some broth, and a small portion of the shrimp until smooth before adding it back to the pot. This technique can naturally add body without relying entirely on a heavy roux.
For a smoky version, cook 3–4 slices of diced bacon until crisp first. Remove some bacon for garnish and use the rendered fat as part of the cooking fat for the onion, celery, and bell pepper.
ALL NUT & ALLERGEN INFORMATION
Tree Nuts
No tree nuts are required in the basic recipe.
The recipe contains no:
Almonds
Walnuts
Pecans
Cashews
Pistachios
Hazelnuts
Macadamia nuts
Peanuts
No peanuts are included.
Shellfish
Contains shellfish — shrimp.
This recipe is not suitable for someone with a shrimp or shellfish allergy.
Dairy
Contains dairy from:
Butter
Heavy cream
For a dairy-free version, use plant-based butter and an appropriate unsweetened dairy-free cream, keeping in mind that the final flavor and texture will change.
Gluten
Contains gluten if prepared with regular all-purpose flour.
For gluten-free bisque, replace the flour with a gluten-free thickener such as cornstarch and verify that the seafood stock and Cajun seasoning are gluten-free.
Eggs
No eggs are required.
Soy
No soy is intentionally added, but check packaged broth, Cajun seasoning, bacon, and dairy-free substitutes for soy ingredients.
Fish
Seafood/shrimp stock may contain fish or other seafood. If fish allergy is a concern, carefully check the stock label.
Alcohol
Dry sherry is optional. Simply leave it out or replace it with additional seafood stock.
Q&A
Q: Can I use frozen shrimp?
Yes. Frozen shrimp work very well. Thaw them first, drain, and pat them dry.
Q: Can I use cooked shrimp?
Yes, but add them during the last 2–3 minutes just to warm them through. Adding cooked shrimp too early can make them tough.
Q: Can I use chicken broth instead of seafood stock?
Yes. Chicken broth works if seafood stock isn’t available, although shrimp or seafood stock gives the bisque a deeper seafood flavor.
Q: Can I use canned corn?
Yes. Drain it thoroughly before adding it to the bisque.
Q: Can I use frozen corn?
Absolutely. No need to thaw it first.
Q: Can I make this without a roux?
Yes. You can thicken the bisque by blending some of the corn and broth, or use a cornstarch slurry.
Q: How do I make it gluten-free?
Replace the all-purpose flour with cornstarch or another gluten-free thickener, and check every packaged ingredient for gluten.
Q: Can I add crab?
Yes! Crab and shrimp are a classic combination in Louisiana-style bisques. Add cooked lump crab toward the end so it doesn’t break apart too much.
Q: Can I make it spicy?
Definitely. Increase the Cajun seasoning or cayenne, or add a few dashes of Louisiana-style hot sauce.
Q: Can I make it less spicy?
Yes. Reduce or completely omit the cayenne and choose a mild Cajun seasoning.
Q: Can I add potatoes?
Yes. Diced potatoes make the bisque more substantial. Simmer them until tender before adding the cream and shrimp.
Q: Can I make it ahead?
Yes. The bisque base can be prepared ahead of time. For the best shrimp texture, add and cook the shrimp shortly before serving.
Q: Can I freeze shrimp bisque?
You can, but cream-based soups may separate somewhat after freezing and thawing. For the best quality, freeze the bisque base before adding the cream and shrimp, then add those ingredients when reheating.
Q: How do I reheat it?
Reheat gently over low to medium-low heat, stirring frequently. Avoid a vigorous boil because the cream can separate and the shrimp can become overcooked.
Q: What should I serve with it?
Great choices include:
Crusty French bread
Garlic bread
Cornbread
Oyster crackers
Simple green salad
Steamed vegetables
Q: How do I store leftovers?
Cool and refrigerate promptly in a covered container. For best quality, use refrigerated leftovers within 3–4 days.
Q: Can I use half-and-half instead of heavy cream?
Yes. The bisque will be lighter and somewhat less rich. You may need slightly more thickener if you want the same consistency.
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