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In 1974, roughly two years before the founding of the CAC, the artist Gordon… more

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David Hansen's Garden…

Sep 26, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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Sep 26 - 29, 2016
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First Annual…

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Sep 26, 2016 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

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Sep 26 - 26, 2016
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Sep 26 - Oct 31, 2016
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The Irish House…

Sep 26, 2016
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The Maison Presents -…

Sep 26, 2016 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

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Sep 26 - Dec 26, 2016
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Sep 26, 2016
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Sep 27 - 27, 2016
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Sep 27, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Joy Theater Presents…

Sep 27 - 27, 2016
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Maple Leaf Bar…

Sep 27 - 27, 2016
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more


Sep 27, 2016 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

“A Building With A…

Sep 26 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… 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