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Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 1/2 teaspoons of Cajun seasoning until evenly coated. Set aside.

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Once melted, gradually whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 3-5 minutes until the roux is a light golden brown color. Be careful not to burn it.

Add the diced yellow onion, celery, and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Gradually whisk in the chicken broth, ensuring there are no lumps. Add the undrained diced tomatoes, heavy cream, Worcestershire sauce, hot sauce, bay leaf, salt, and black pepper. Bring the bisque to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.

While the bisque simmers, heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcook.

Remove the bay leaf from the bisque. You can use an immersion blender to blend a portion of the bisque for a smoother consistency, or leave it chunky if preferred. If using an immersion blender, blend directly in the pot until desired smoothness is achieved, being careful not to over-blend.

Stir the cooked shrimp into the bisque. Taste and adjust seasoning as needed.

Ladle the Spicy Cajun Shrimp Bisque into bowls. Garnish with fresh chopped parsley and sliced green onions before serving warm.


Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 1/2 teaspoons of Cajun seasoning until evenly coated. Set aside.

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Once melted, gradually whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 3-5 minutes until the roux is a light golden brown color. Be careful not to burn it.

Add the diced yellow onion, celery, and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Gradually whisk in the chicken broth, ensuring there are no lumps. Add the undrained diced tomatoes, heavy cream, Worcestershire sauce, hot sauce, bay leaf, salt, and black pepper. Bring the bisque to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.

While the bisque simmers, heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcook.

Remove the bay leaf from the bisque. You can use an immersion blender to blend a portion of the bisque for a smoother consistency, or leave it chunky if preferred. If using an immersion blender, blend directly in the pot until desired smoothness is achieved, being careful not to over-blend.

Stir the cooked shrimp into the bisque. Taste and adjust seasoning as needed.

Ladle the Spicy Cajun Shrimp Bisque into bowls. Garnish with fresh chopped parsley and sliced green onions before serving warm.
