1️⃣ Prep: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove the corn kernels from the cob. Chop the turkey bacon into small pieces. Peel and devein the shrimp, pat them dry, and season evenly with cajun seasoning. Set aside in the refrigerator until ready to use. Measure out other

ingredients. 🔪

2️⃣ Crisp: Heat a large dutch oven over medium heat and add the chopped turkey bacon. Cook for about 8 minutes until the bacon is starting to crisp, stirring occasionally. Drain all but about 1 tablespoon of bacon grease. 🥓

3️⃣ Sauté: Turn the heat to medium-low and add in the onion, bell pepper, and celery. Sauté for about 5 minutes with the turkey bacon until the vegetables are softening. Add in the garlic and cook for about 1 minute while stirring. 🍲

4️⃣ Roux: Add the butter to the pot to melt. Once melted, sprinkle flour over the bacon and vegetable mixture. Cook for about 5 minutes, while stirring and scraping up the bottom, until the flour has slightly darkened. It will look thick and clumpy. 🍞

5️⃣ Simmer: Slowly whisk in the stock, a little at a time, until incorporated and there are no lumps of flour. Add an additional 1 ½ cups of water and mix in. Add half of the parsley and half of the green onions. Bring up to a boil, then reduce heat to a low simmer. Cook uncovered for 20 minutes. Skim off any fat or foam that rises to the top. Stir occasionally to make sure it doesn’t stick. ⏲️

6️⃣ Cook: Add in the seasoned raw shrimp, corn, and heavy cream. Add in the remaining parsley and green onions, or reserve for garnishing each serving. Bring back up to a simmer, then cook for 5 minutes until the shrimp are cooked through and pink. 🍤🌽

7️⃣ Finish: Taste and adjust seasoning, adding more salt, pepper, or cajun seasoning as needed. 🧂

8️⃣ Serve: Serve hot, with an option to garnish with more parsley and/or green onions. 🍲🌿

Enjoy your delicious New Orleans Shrimp and Corn Bisque! 🍤🌽