Cajun Gulf Shrimp & Corn Bisque

Name: Cajun Gulf Shrimp & Corn Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Wild Gulf Shrimp, peeled and deveined; 2 tbsp butter; 1 tbsp olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 3 cups corn kernels (fresh or frozen); 2 tbsp all-purpose flour; 4 cups seafood stock (or chicken stock); 1 cup heavy cream (or half-and-half for lighter); 1 cup whole milk; 1 tsp smoked paprika; 1 tbsp Cajun seasoning (adjust to taste); ½ tsp cayenne pepper (optional, for extra heat); 1 bay leaf; Salt and black pepper, to taste; 2 tbsp chopped fresh parsley (for garnish); Sliced green onions (for garnish)

Sweet corn and wild Gulf shrimp give this creamy Cajun bisque both richness and natural sweetness. It is velvety and comforting, with enough texture to keep every spoonful interesting.

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AmericanSoup

Cajun Gulf Shrimp & Corn Bisque

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

25 minutes

Warm up with this creamy Cajun Shrimp & Corn Bisque, a rich and flavorful Southern-inspired soup. Packed with tender shrimp, sweet corn, smoky Cajun spices, and a velvety broth, this comforting recipe is perfect for weeknight dinners or entertaining guests. Quick to make yet impressive, it’s a seafood lover’s dream with bold flavor in every bite.

Ingredients

1 lb Wild Gulf Shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
3 cups corn kernels (fresh or frozen)
2 tbsp all-purpose flour
4 cups seafood stock (or chicken stock)
1 cup heavy cream (or half-and-half for lighter)
1 cup whole milk
1 tsp smoked paprika
1 tbsp Cajun seasoning (adjust to taste)
½ tsp cayenne pepper (optional, for extra heat)
1 bay leaf
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (for garnish)
Sliced green onions (for garnish)

Directions

In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
Stir in the corn, smoked paprika, Cajun seasoning, cayenne (if using), and a pinch of salt and pepper. Cook for 2–3 minutes to toast the spices.
Sprinkle in the flour and stir well to coat the vegetables. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in seafood stock while whisking to avoid lumps. Add the bay leaf and bring to a simmer.
Let simmer for 10 minutes to thicken slightly.
Use an immersion blender to blend part of the soup (about half) until smooth, leaving some texture. Alternatively, transfer a portion to a blender and return it to the pot.
Stir in heavy cream and milk. Add shrimp and cook for 3–5 minutes, or until shrimp are pink and cooked through.
Remove the bay leaf. Taste and adjust seasoning if needed.
Ladle bisque into bowls and garnish with parsley, green onions, and extra Cajun seasoning if desired.

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