How to Make Creole Shrimp Bisque Better Than a Restaurant

- January 07, 2017

I was recently asked to do a cooking class to make Shrimp Bisque. This request made me ponder, Cajun or Creole? These two disciplines are often considered the same to anyone who is not from Louisiana. Both types begin with a good shrimp stock.

3 pounds peeled deveined medium shrimp

I myself am a born and bred "Cajun," who lives in the "Creole" world of New Orleans. Cajun is a word which evolved from the word Acadian. In 1755, the British governor of Nova Scotia, Canada, considering the French Acadians his enemy, expelled the people of Acadia, Nova Scotia from his provence by loading the people on ships, breaking up families and loved ones and sending the people to many different areas. Eventually many of these refugees who survived the terrible conditions settled in New Orleans and in the swampy areas of Louisiana. Depending on where they settled, their type of cuisine evolved from the local ingredients and and from influences of other people living their. The Cajuns learned to use corn, rice and local seafood, greatly influenced by their French heritage and the native Americans they met. A Creole style of cooking evolved in New Orleans influenced by inhabitants of the area including French, Italian, Spanish and German.

So back to my question, Cajun or Creole? To most Cajuns, shrimp bisque includes one main ingredient, corn. Corn acts as a not only a filler ingredients extending the soup to feed their large families, but corn also adds a creamy thickness which comes from the cornstarch in the ears. (Recipe coming soon.)

The creole style of shrimp bisque has a more classic French preparation, using a roux made with butter and the technique of pureeing to create a creamy and luscious delight.

I decided to create a recipe from each discipline. Check the link below for the Shrimp Corn Bisque. Neither will disappoint. The Cajun style bisque is a more rustic application of the term bisque, much like the Cajun people. The Creole style bisque is a much more elegant version, an excellent idea for a romantic dinner!

Chopped onion, celery, garlic and parsley for garnish

Lousiana shrimp are the best

Creole Shrimp Bisque (Better Than a Restaurant)

Ingredients:

3 lbs head-on fresh medium shrimp (peeled, deveined, heads and shells saved to make shrimp stock)

2 Tablespoons butter (plus a little more)

1 Tablespoon extra virgin olive oil

1 large onion, chopped

1 celery stalk, chopped

3 cloves garlic, chopped

1/2 cup all purpose flour

2 Tbsp. tomato paste

1 cup heavy cream

3 cups shrimp stock

1/2 tsp. dried Thyme (or one teaspoon fresh Thyme)

1 1/2 tbsp. Paprika

1/2 cup Brandy

10 squirts Louisiana made hot sauce (not Tabasco or habanero, it's too hot)

salt to taste

Shrimp heads and shells make great stock

For the Shrimp Stock:

1 tbsp. butter

shrimp heads and shells

1 medium onion, coarsely chopped

1 celery stalk with leaves

1 carrot

1 tsp whole black peppercorns

small handful fresh parsley (no need to cut off the stems)

1 cup white wine

6 cups water

To make the Shrimp Stock:

Melt butter and cook shrimp shells until they turn orange and smell like shrimp.
Toss in the vegetables.
Add water and wine.
Boil for 20-30 minutes until the stock changes color.
Strain stock into a bowl or container and discard the solids.

For the bisque:

Grind 1/2 pound of raw shrimp in a food processor. Set aside.
In a large soup pot, melt butter and add olive oil. Add the onion and celery and cook for two minutes, then add the garlic. Cook until you can smell the garlic, 1-2 minutes.
Add the flour and cook for a few minutes to cook out the raw flour taste. You may need to add extra butter or olive oil. Add the tomato paste and stir to coat the veggies.
Add the ground shrimp and stir.
Add the broth gradually, whisking until combined. Add the paprika, thyme and hot sauce.
Bring to a boil; reduce heat to medium low and simmer 20 minutes. Toss in a little salt (I start with one teaspoon).
Puree the soup in a blender, food processor or with a hand blender.
Add the cream and cook until heated through. Taste and adjust seasoning if necessary.
Season the remaining Shrimp with salt and pepper.
In a separate pan, melt 1 tablespoon butter and add the remaining shrimp. Cook until the shrimp is done, being careful not to overcook them.
Ladle soup into bowls and add a few sautéed shrimp to each bowl.
Garnish with fresh parsley leaves and serve with crusty French bread.