Cajun French: le maïs (lu ma-ee) – corn
This recipe is based on Virgie’s, John’s mom, shrimp & corn soup. It was one of her favorite dishes to prepare. We have taken her soup to the next level and made it into a bisque. We think she would approve. This recipe is perfect for a weeknight meal as well as an elegant beginning to a dinner party.
Mais C’est Bon!
Enjoy!!
Ingredients:
1 pound medium to large raw shrimp 21/30
1 tablespoon Cajunville seasoning
1 tsp olive oil
¼ pound andouille
2 Tbl butter
1 cup medium onion
½ cup bell pepper any color
¼ cup celery
2 green onions
2 TBl garlic chopped, about 2 lg cloves
¼ cup flour
¼ cup dry sherry (can use white wine, stock or water)
2 Tbl tomato paste
½ Tbl Cajunville seasoning
8 oz corn puree
4 cups shrimp, seafood or vegetable stock
8 oz corn
1 cup heavy cream
Salt
Equipment:
Cutting Board
Sharp Knives
Mise en Place dishes
Bowl for shrimp
Bowl for cream
Measuring cups
Measuring spoons
Whisk
Cooking spoon
Tasting spoon
Ladle
Immersion blender, blender, bullet or food processor
3 qt or larger pot, cast iron or stainless
Serving bowls and spoons
Mise en Place
Cut raw, thawed shrimp into approximately 1” pieces (bite size)
Slice 2 oz Andouille in approximately ¼” rounds
Dice 2 oz Andouille into approximately ¼” cubes
2 Tbl butter
*1 cup onion, chopped
*½ cup bell pepper, chopped. We use red, used your favorite
*¼ cup celery, chopped
*2 greens onions, chopped
2 Tbl garlic, chopped. Approximately 1 lg cloves
¼ cup flour
¼ cup dry sherry. White wine, stock or water can be used.
2 Tbl tomato paste
2 cups corn divided into 1 cup each
4 cups shrimp, seafood or vegetable stock
1 cup heavy cream
2 Tbl heavy cream
Cajunville seasoning
Salt
Olive oil
*These can be placed in one Mise en Place bowl
Instructions
Season cut shrimp with 1 Tbl Cajunville Seasoning
Add 2 Tbl heavy cream to blender
Add 1 cup corn to blender
Blend until creamy
Heat large pot over medium heat. When pot is warm, add olive oil.
Saute andouille until tender crisp, remove from pot
Add butter and melt.
Once butter is melted, add green onions, onions, bell pepper, celery. Sauté vegetables, stirring occasionally, until vegetables have softened and onions are translucent. About 5 minutes.
Add garlic and cook 1 minute
Reduce heat under pot to low. Sprinkle flour into pot, then stir until flour is completely incorporated into mixture, approximately 2 minutes.
Once flour mixture is golden brown, pour in sherry and whisk mixture until thick paste-like consistency forms.
Continue whisking while adding tomato paste and cajun seasoning.
Once ingredients are incorporated, add cream corn
Add a small amount of stock to blender to get all corn out
Slowly add seafood stock in small increments, whisking constantly, until all liquid is fully incorporated.
Increase heat to medium and allow mixture to come to a low boil. Once boiling, reduce heat to low and simmer for 20 minutes.
Remove pot from heat. Using immersion blender blend mixture.
Add cream and mix well.
Return pot to heat and bring to simmer
Add 1 cup corn
Add shrimp and cook until pink
Taste for seasoning
½ tsp Cajunville Seasoning & ¼ tsp salt
