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Upcoming Events

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“A Building With A…

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

Big Easy Tradtional …

Sep 26 - 26, 2016
Join us for  the Biggest Irish Music Session in the south. This will be a… more

David Hansen's Garden…

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

End of the Rainbow…

Sep 26 - 29, 2016
Come join for the exhibition of  End of the Rainbow, which is an extension… more

First Annual…

Sep 26 - Oct 4, 2016
Come out and learn the role the Black Panther Party played in the recovery of… more

House of Blues…

Sep 26 - Dec 26, 2016
Need a cure for your Monday Blues? Get a dose of free live local blues music by… more

House of Blues…

Sep 26 - Dec 26, 2016
Join Nicole Lynn Foxx and special guest comedian DC Paul every Monday night in… more

Monday Blues

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

New Orleans Saints vs…

Sep 26 - 26, 2016
The New Orleans Saints & the Atlanta Falcons kick-off at 7:30 pm. more

Pippin

Sep 26 - Oct 2, 2016
In the carnival circus of Charlemagne’s crusades, the young prince Pippin… more

Taste of New Orleans…

Sep 26 - Oct 31, 2016
The Southern Food and Beverage Museum is pleased to announce that it will… more

The Irish House…

Sep 26, 2016
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

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

The New Movement…

Sep 26 - Dec 26, 2016
Knockout is TNM's weekly comedy clash where two different comedy shows go… more

The Somerton Suitcase…

Sep 26, 2016
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Organ & Labyrinth"-…

Sep 27 - 27, 2016
Normal 0 false false false EN-US X-NONE X-NONE … more

Historic New Orleans…

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
Join us for Canadian musician/songwriter Devin Townsend Project & Between… more

Maple Leaf Bar…

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

Singer/Songerwriter…

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.

Ingredients:

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)

Directions:

  • 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
www.broussards.com