Cajun Prawn Bisque


Cajun Prawn Bisque

You’ll love this bisque, as it hits nearly all your taste buds just right!  It’s spicy, salty, and sweet.

This is one of my ultimate comfort foods, randomly.  My mom always makes it for me when I visit my hometown, as she knows it’s one of my favourites.




  • Prawn shells
  • salt
  • garlic cloves, peel still on, cut in half
  • 1 stock celery, whole
  • 1 orange peel
  • 2 bay leaves
  • 6 cups water
  • 1/2 white onion, roughly chopped

IMG_3458 Version 2


  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tbsp Paprika
  • 1 tsp cumin
  • 2 tsp cayenne pepper
  • 1 tsp chili flakes (adjust to your heat preference)
  • 2 stalks celery, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp brown sugar
  • 1 tbsp tomato paste
  • 2 cups milk
  • 1 cup cream
  • 1 tbsp cream cheese


For Stock

Pretty straightforward; throw everything together in a large pot.  Simmer for a minimum of half an hour.  Strain and set aside. (This recipe takes into assumption you’ve already cooked the prawns, or bought them cooked.  To cook is quite simple: throw butter, garlic, prawns, and salt into a pan.  Cook until the prawns just start turning pink and opaque, as they will continue to cook in the bisque.  Cool and peel.)


For Bisque

Melt butter in said pot, sauté celery, onions and garlic until soft and fragrant.  Add paprika, cayenne pepper, cumin, chili flakes. Stir in flour until it forms a paste. Whisk in tomato paste.  Turn heat down to low, add cream cheese.  Stir until melted.  Remove from heat, stir in cream.  Whisk in milk until completely blended. Slowly add stock (this should keep your bisque from breaking).  Return to heat. Add sugar, salt and pepper. Simmer for 15 minutes.

Chop up prawns and throw them in.  Simmer for another 3-5 minutes.  Allow to slightly cool.  Serve.


I like to garnish this soup with either green onion slivers or avocado, and then sprinkle paprika on top.  DEFINITELY serve with warm baguettes.



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