This creamy, Cajun corn & shrimp bisque has been in my family for years. It’s comfort food during the winter, a ‘stick to your bones’ kinda food when you just want a little something to curb your appetite AND it’s included as one of the succulent appetizers in the Romantic Cajun Dinner in the Wine Room at the Louisiana Cajun Mansion. The Corn & Shrimp Bisque is great when served as an appetizer in a small bowl or as an entree with crusty French bread.
When making this awesome tasting Cajun dish, you don’t want to skimp on ingredients. Using fresh ingredients makes a really big difference. Sure you can use milk instead of heavy whipping cream or add a lot of diced potatoes to STRETCH the dish, but why do it if you want to savor every ounce of flavor this dish has to offer.
Corn & Shrimp Bisque Ingredients:
- 1 quart Diced Cajun Trinity Melody (onions, bellpepper & celery)
- 1 heaping Tablespoon minced garlic
- 1 Stick real Butter
- 1 quart whipping cream
- 1 large potato diced very finely
- 1 pint sour cream OR 1 block Cream Cheese
- 2 pounds BABY shrimp
- 24 ounces Seafood broth
- 2 cans cream style corn
- 1 can whole kernel corn
- Benoit Cajun Seasoning to taste
- Redmond Real Salt (Sea Salt) to taste
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup chopped green onions
- Parsley for garnishing
Corn & Shrimp Bisque Directions:
Heat butter in a large pot over low/medium heat. Stir in diced Cajun Trinity Melody vegetables plus the minced garlic; cook on medium to high for 5 minutes, then lower your heat and continue cooking on medium for another 25 minutes until soft and translucent. See the Cooking Tips below for more information.
Stir in whipping cream and sour cream and continue stirring; reduce heat if necessary because you do not want the mixture to begin sticking. Pour in seafood broth, and bring to a boil.
Stir corn and finely chopped large potato into the boiling broth. You will want to continue adding water when necessary and cooking until the potatoes are cooked, but still a little whole. When your potatoes are done, add BABY shrimp. Once the mixture heats back up, reduce heat to medium / low. Simmer about 5 minutes. Add Cajun Seasoning (Benoit Cajun Seasoning )and salt to taste.
Add green onions and remove pot from the hot burner. Let simmer again for 10 minutes. Ready to serve, just add a piece of parsley on the top of the bowl!
When cooking most Cajun dishes, its all about the flavors; it begins usually with our Cajun holy trinity melody of SAUTEED onions, bell pepper and celery. The trick to making this melody perfect is to saute it in either butter or olive oil (depending on the dish) on a low heat. You want to end up with your vegetables transparent and not crunchy. Your dish will not taste the way it should if your melody of vegetables are crunchy.
The next tip is to use a Cajun seasoning that does not have salt in it. This allows you to add as much of the spices and herbs from the seasoning you want while having full control over the salt content. I use Benoits Cajun Seasoning and Redmond Real Salt (Sea Salt) for that reason.
More recipes from the Louisiana Cajun Mansion Bed & Breakfast.