Louisiana Shrimp and Corn Bisque

Prep: Finely chop onion (1 cup), bell pepper (½ cup), celery (½ cup), green onions (½ cup), and parsley (¼ cup). Mince garlic. Remove corn kernels from the cob. Peel and devein shrimp. Pat shrimp dry and season evenly with Cajun seasoning. Set aside in the refrigerator until ready to use. Measure out other ingredients.

Sauté: Turn heat to medium-low and add in onion, bell pepper, and celery. Sauté for about 5 minutes until vegetables are softening. Add in garlic and cook for about 1 minute while stirring.

Roux: Add butter to the pot to melt. Once melted, sprinkle flour over the vegetable mixture. Cook for about 5 minutes, while stirring and scraping up the bottom, until flour has slightly darkened. It will look thick and clumpy.

Simmer: Slowly whisk in shrimp stock, a little at a time, until incorporated and there are no lumps of flour. Add an additional 1 ½ cups of water and mix in. Add half of the parsley and half of the green onions. Bring up to a boil, then reduce heat to a low simmer. Cook uncovered for 20 minutes. Skim off any fat or foam that rises to the top. Stir occasionally to make sure it doesn't stick.

Cook: Add in seasoned raw shrimp, corn, and heavy cream. Add in remaining parsley and green onions, or reserve for garnishing each serving. Bring back up to a simmer, then cook for 5 minutes until the shrimp are cooked through and pink.

Finish: Taste and adjust seasoning, adding more salt, pepper, or Cajun seasoning as needed.

Serve: Serve hot, with the option to garnish with more parsley and/or green onions.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Servings: 6 servings