Creamy Cajun Shrimp Bisque Recipe

Welcome to the Jackson Pine Farm Kitchen! We are thrilled to share our recipes straight from our family to yours. Grab your ingredients, your kids, and your phone to explore with us.

Tag us at @jacksonpinefarm and #jacksonpinefarm. We love to inspire you to have fun in the kitchen with your family.

Y'all, I found a new blog that I am crazy about for finding new recipes, and it is called the "Diary of a Recipe Collector". Which I think is just the ultimate title for the direction my kitchen is headed. We are always looking for something new and yummy to try at the Jackson House. The original recipe can be found on her site, but I'm making mine with a Cajun kick!

Ingredients

• 1½ cups onions

• 1 cup bell peppers

• 1 lg clove garlic

• 4 tbsp butter

• 1 tbsp olive oil

• 6 red potatoes, peeled and chopped into 1 in. cubes

• 2 tbsp creole seasoning (divided)

• 1 lb. medium shrimp (70/90 ct.)

• 1 14.5 oz. can whole kernel corn, drained

• 1 roll of (frozen) Bird's Eye, Mackenzie Brand, cream-style corn

• 8 oz cream cheese, cubed

• 4 cups half and half

• Optional: Chopped fresh parsley & Oregano

Instructions

1. Boil cubed red potatoes

2. Heat butter and olive oil in a large pot.

3. Saute onions, garlic, and bell peppers in butter and olive oil. Season with half amount of creole seasoning.

4. Season shrimp with remaining creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat.

5. Add cans of corn, cream cheese, and half and half. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted.

6. Add drained, cooked potatoes to the mixture and allow to boil

7. Serve with fresh parsley, if desired.

8. *Goes great with bread and a salad.

Note: You can substitute low-fat milk in place of the half and half.

Eat Up,

Lauren Jackson

Recipe and Photo Courtesy of The Diary of a Recipe Collector

#children #diy #family #holiday #cooking #recipe #dessert #farmtokitchen #farmfriday #chocolate #peanutbutter