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Upcoming Events

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CANO & PhotoNOLA…

Jan 20 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Clarence John…

Jan 20 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Jan 20, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Jan 20 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Happier Hour Wine…

Jan 20 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Historic New Orleans…

Jan 20 - Apr 9, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Maple Leaf Bar…

Jan 20 - 20, 2017
Join us at the Maple Leaf Bar for The Wild Magnolia's Big Chief Bo Dollis Jr's… more

Rashaad Newsome:…

Jan 20 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Rashaad Newsome:…

Jan 20 - 20, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Saenger Theatre…

Jan 20 - 22, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

Shen Yun Chinese…

Jan 20 - 21, 2017
A Gift from Heaven IN ANCIENT TIMES, China was known as the Land of the… more

Backyard Grooves

Jan 21, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Corsets and Cowboys…

Jan 21 - 21, 2017
A mechanical bull, a bourbon tasting, a silent auction and good times are on… more

Double Dose

Jan 21, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Maple Leaf Bar…

Jan 21 - 21, 2017
Join us at the Maple Leaf Bar for The Jake Eckert Band! more

The House of Groove

Jan 21, 2017
The House of Groove is a House Party and a live improvised musical journey… more

The New Movement…

Jan 21 - May 20, 2017
Join us at the New Movement for  stand -up comedy show - Go… more

The New Orleans Jazz…

Jan 21 - 21, 2017
Sweet, wonderful vinyl! New Orleans' biggest and longest-running record show… more

October @ The Front

Jan 22, 2017
Lemon Lovers features Alanah Luger-Guillaume and Rebecca Spangenthal as they… more

Monday Blues

Jan 23, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

CANO & PhotoNOLA…

Jan 20 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… 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