Shrimp, Corn & Crab Bisque

"One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely."
photo by a user photo by a user
Ready In:
1hr 45mins




  • Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
  • Add the flour and cook briefly (about 2-3 minutes.
  • Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
  • Cook on low heat for 10-15 minutes stirring occasionally.
  • Add the shrimp and crab meat and cook for another 15 minutes on low heat.
  • Add the Accent and thyme and cook for an additional 10 minutes.
  • Serve hot.

  • When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony’s Seasoning.
  • Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
  • Use the stock in your bisque.

Questions & Replies

  1. Hello. I am trying to understand how you arrived at a ready in time of 1.75 hours for this. Thanks.


  1. Why do people rate recipes AFTER they make changes?! With the changes made by Chef-735005 I would give the changed recipe less than 5 stars also... Make it exactly as written, Tabasco and Tony Chachere's, or it will not have the correct flavor! Don't leave anything out. It is a 5 star as original, but just before serving, we'll add 1 Tbsp. each of chopped fresh parsley and finely chopped green onions to the pot for a couple of minutes for a subtle but slightly richer fresh herb flavor. It is very much worth the extra effort. Oh, and serve it with some crusty french bread, sliced and buttered. Yes, BUTTER. MMM. Finish it off with a cup of cafe au lait and a couple hours of fine conversation.<br/><br/>And that's how we do it on the bayou, cher!
  2. This was very good. Had it as part of our Christmas dinner and everyone liked it. Easy to make and forgiving as I had to omit a few things because I forgot to get them and wasn't going to go scrambling around on Christmas day trying to find a store open. Didn't have green pepper. Substituted garlic powder for fresh. Used 1 can evaporated milk and an equal amount whole milk. Didn't have creamed corn so just used the one can of whole kernel corn that I had. Didn't boil the shrimp ahead of time. Just added them to the bisque at the end of cooking and let them cook gently for a few minutes. They turned out very tender and a pretty pink color that way. All in all it is an attractive and very flavorful soup. I don't think I missed the green pepper. Will surely make this again. I had never made shrimp stock before. What an easy way to add lots of flavor!Thanks for the recipe.
  3. Delicious!! Had to make a few tweak and it was still wonderful. I used 2% milk and half &half and I didn't have green peppers and my family had no complaints! Thanks for a great recipe!
  4. We pureed the soup before we added the shrimp to poach in the broth. Used cream and a little extra water as that is what we had. Very good!
  5. Made this for a soup party and it was a big hit. Not only is it colorful but tasty without being overly fishy. Followed the recipe except for the Tabaco and Tony's seasoning. Used another seafood seasoning and frozen shrimp for the stock. Also can crab that I cooked up with a little garlic and onion first then added it all to the pot.



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