Shrimp and corn Bisque
About this Recipe
Shrimp and corn bisque is a staple of any Louisiana household, and this recipe is no exception. More rich and filling than most bisque recipes, you’ll be sure to have happy taste buds and a full belly!
3 cups Whole kernel corn – frozen, not cans
1 cup creamed corn
1 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped red bell pepper
4 garlic sections-diced small
1 cup flour
2 quarts heavy whipping cream
1 quart half and half
1 can Rotel tomatoes(2 cans if you prefer hot)
1 can cream of shrimp soup
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
Salt & pepper to taste
Saute onions, celery, bell peppers and garlic until tender. Take out of pan and set aside.
Make a roux with butter and flour-medium brown and not too dark.
Add corn, onions, celery, bell peppers and garlic to roux.
Mix in rotel, cream of shrimp soup, whipping cream, half and half and stir to blend together, mix.
Cook about 15 minutes on low-then turn down to simmer for about 5 minutes.
Add shrimp, chopped green onions and parsley.
Cook additional 20 minutes. Salt and pepper to taste.
If too thick, add milk.
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16685 Loflin Lane
French Settlement, Louisiana