Shrimp Bisque
Ingredients
- 1 stick butter
- 3/4 cup flour
- 1/2 gallon milk
- 1 cup half and half
- 1 3/4 tbsp Tony Chachere's Cajun seasoning
- 1 1/2 tbsp sugar
- 1/2 tsp liquid Zataran's crab boil
- 2 tsp parsley
- 1 package (8 oz) cream cheese, softened to room temp
- 1 1/2 to 2 pounds shrimp, cut in bite size pieces
- 2 cans white corn
- 1 1/2 tbsp chopped chives
Step-by-Step Instructions
- Cook flour in butter over medium heat, stirring constantly, until light golden color (about 8-10 minutes). This creates a blonde roux base for the bisque.
- Slowly add milk, half and half, and crab boil, stirring continuously to prevent lumps. Add the Cajun seasoning and sugar. Continue to cook using medium heat, stirring frequently.
- When liquid is just below the boiling point and has thickened slightly (about 15 minutes), stirring continually, add cream cheese and heat until smooth and fully incorporated. Do not boil or the cream will separate.
- Add shrimp, corn, parsley, and chives. Allow to heat thoroughly until shrimp are cooked through (about 5-8 minutes). Serve hot.
Common Problems and Solutions
Q: Why did my bisque curdle or separate?
A: The cream and cheese will separate if you let the mixture boil. Keep the heat at medium and remove from heat as soon as everything is incorporated and heated through. Adding the cream cheese when the base is just below boiling helps it melt smoothly without breaking.
Q: Can I use frozen shrimp?
A: Yes, but thaw completely and pat dry before adding. Frozen shrimp will release excess water into the bisque and can make it watery. If using pre-cooked shrimp, add them at the very end just to heat through (2-3 minutes).
Q: My bisque is too thick, how do I fix it?
A: Thin it gradually with warm milk or seafood stock, adding 1/4 cup at a time while stirring, until you reach the desired consistency. The bisque will also thicken as it sits, so err on the slightly thinner side.
Tips and Techniques
Go easy on the crab boil - as Maw Maw notes, more is not better here. Start with the 1/2 teaspoon and taste before adding more, as it can quickly overpower the delicate shrimp flavor. For the best texture, make sure your cream cheese is fully softened to room temperature before adding - this helps it incorporate smoothly without lumps.
Ingredient Substitutions
- liquid Zataran's crab boil: 1/4 tsp Old Bay seasoning or a pinch of cayenne pepper
- Tony Chachere's Cajun seasoning: your favorite Cajun or Creole seasoning blend
- white corn: frozen or fresh corn kernels
- shrimp: crawfish tails or lump crab meat
Equipment Needed
- heavy-bottomed pot or Dutch oven
- wooden spoon for stirring
- whisk
Historical Context
Bisque is a classic French soup traditionally made from crustaceans, but Louisiana cooks adapted it with local ingredients and bold Cajun seasonings. The addition of crab boil and Cajun spices transforms this elegant dish into comfort food perfect for family gatherings.
