Upcoming Events


Art is the Driving…

Dec 7 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Ashe Cultural Arts…

Dec 7 - 7, 2016
"The Origin of Life on Earth: An African Creation Myth" that tells… more

Celebration in the…

Dec 07, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas New Orleans…

Dec 7 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Clarence John…

Dec 07, 2016 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Comedy Gold hosted by…

Dec 07, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

Dec 07, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Dean's List

Dec 7 - 28, 2016
Dean's List is a variety show of a most unusual kind. This show blends improv,… more

Exhibition to feature…

Dec 07, 2016 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Happy's Running Club…

Dec 7 - 28, 2016
Join us every Wednesday  for a  fun 5k or close at the Happy's Irish… more

Historic New Orleans…

Dec 07, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Holiday Home and…

Dec 7 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

Jonathan Weiss Dark…

Dec 7 - 31, 2016
Tour company Jonathan Weiss Tours will donate 15% of proceeds during the month… more

Luna Fete: 2016

Dec 7 - 10, 2016
    LUNA (Light Up NOLA Arts) Fete returns this December to… more

Miracle on Fulton…

Dec 7 - 24, 2016
NOV 22 – DEC 24 Hourly Snowfall 11 a.m. - 10 p.m. Gingerbread… more

Napoléon: General.…

Dec 07, 2016 - Jan 07, 2017
M.S. Rau Antiques will host a comprehensive exhibition Napoléon:… more

Newcomb Art Museum -…

Dec 7 - 30, 2016
Featuring work by nine women artists from the island continent, this exhibition… more

Oscar and The Blues…

Dec 7 - 28, 2016
This bands plays Blues music, which guest musicians will sit in and play with… more

Saenger Theatre…

Dec 7 - 7, 2016
One of the biggest icons in American music, Tony Bennett, comes to the Saenger… more

The Gallier House…

Dec 07, 2016 - Jan 09, 2017
The Gallier Historic House will feature holiday decorations using… more

Art is the Driving…

Dec 7 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Taste New Orleans: Sweet Potato, Corn & Shrimp Bisque Recipe

New Orleans Food & Wine Experience (NOWFE) Gold Medal Winner Recipe!

Enjoy this amazing fall bisque recipe from Executive Chef Tory Stewart at Broussard's Restaurant. Broussard's cuisine presents a worldly mix of Spanish, French, Indian and CreoleBroussard's Shrimp Bisque influences to create works of art in every dish!  This Sweet Potato, Corn & Shrimp Bisque is so delicious that it earned a Gold medal from the New Orleans Food & Wine Experience.


2 Tbsp. butter
½ bunch celery, finely chopped
½ onion, finely chopped
1/8 cup minced garlic
Pinch dried tarragon
1 bay leaf
Pinch thyme
1 cup of white wine
24 whole raw med. shrimp, washed
½ cup flour
½ jar shrimp base
1 quart heavy cream
1 lb blonde roux (½ cup butter and ½ cup flour)
2 oz cream sherry
1 lb roasted sweet potato pulp
1 ½ cups sweet corn (Boiled and removed from the ear or canned/frozen)


  • In a large saucepan, melt 2 tbsp butter; add celery, onions, garlic and spices (tarragon, bay leaf, thyme, cayenne, white pepper and paprika).Cover pan, cook the vegetables slowly until they are tender.
  • Add white wine & shrimp, poach for about 8 minutes. Remove & reserve shrimp. When the shrimp are cooled, shell and de-vein twelve of them.Dice the meat & reserve it.
  • Put diced shrimp back into the kettle with the mirepoix (cooked celery, onions and herbs mixture) and poaching wine.
  • Add the shrimp base, bring the soup back to a boil and simmer for 20 minutes.
  • Strain it through a fine sieve. If it's too thick, add a little milk. Strain it again through a thickness of cheesecloth.
  • Add heavy cream and sherry then whisk in pureed sweet potato pulp. Simmer 10 minutes.
  • Whisk in roux, simmer 5 minutes, then strain. Add corn, simmer 5 minutes. To serve, top with reserved whole shrimp and Crème Fraiche (or substitute unsweetened whipped cream)

Recipe courtesy of:

Broussard's Restaurant
819 Rue Conti
New Orleans, LA 70112