shrimp and corn bisque 

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Down in Louisiana we love seafood boils.  Boiled shrimp is definitely my favorite kind of boil.  That leaves me with some leftover boiled shrimp at times, and that's great because it gives me dishes such as this! 
If you don't have left over boiled shrimp, you can boil some on your stovetop or cook them in the bisque. 


  • 2 lbs boiled shrimp
  • 1 stick butter
  • 1/2 cup flour
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 cups diced potatoes
  • 2 cups of corn (12 oz frozen bag) 
  • 2 boxes 32oz chicken broth
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 2 tsp slap ya mama cajun seasoning
  • 3 tsp garlic powder
  • 1/2 tsp ground thyme
  • 2 bay leaves


  • In a large pot, melt down the stick of butter
  • Add 1/2 cup flour to the melted butter
  • Make a roux
  • Keep stirring the flour around and let it darken
  • You don't want this to be a dark roux, a blonde roux is desired, so cook it for about 5 minutes
  • Add the onions and celery and stir around until softened
  • Add the chicken broth
  • Add the seasonings and bring to a boil
  • Add the potatoes
  • Add the corn
  • Add the tomato paste
  • Let it cook until the potatoes are soft
  • Add shrimp and cook it for about 5-10 more minutes on low heat
  • Adjust any seasonings and serve!