Shrimp and Corn Bisque from LA Bayou Bistro


1 stick margarine
1 cup onions (finely diced)
1/4 cup celery (chopped)
1/4 cup green bell peppers (chopped)
1/4 cup red bell peppers (chopped)
1/2 cup flour
1 lb. shrimp (peeled)
1 can rotel tomatoes
salt to taste
creole seasoning to taste
1 qt. half and half
1 qt. heavy cream
1/4 cup green onions (chopped)
2 cans of corn or 2 cups of frozen corn


  • in a heavy duty sauce pot on medium heat, add margarine and saute vegetables and shrimp until tender
  • stir in flour and slowly add half and half to thicken
  • add rotel tomatoes, spices and heavy cream, simmer for 20 minutes.
  • add corn
  • check thickness and add water to desired consistency
  • check seasoning and add green onions
  • yields 2 quarts