This Bisque of Curried Pumpkin, Crawfish, and Corn is a fantastic addition to your holiday lineup.
Bisque of Curried Pumpkin, Crawfish, and Corn
2015-11-04 03:39:04
Serves 12
Ingredients
- ½ cup olive oil
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- ¼ cup chopped garlic
- 1 cup all-purpose flour
- 8 cups seafood or crawfish stock
- 2 cups corn kernels
- 1 pound crawfish tails
- ¼ cup Steen’s cane syrup
- 2 tablespoons curry powder
- 1 (15-ounce) can unsweetened pumpkin
- 1 cup heavy whipping cream
- 1 tablespoon Champagne vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Garnish: sage
Instructions
- In a Dutch oven, heat oil over medium-high heat, add onion, pepper, celery, and garlic; cook, stirring frequently, until onion is translucent, about 10 minutes. Add flour, stirring until combined. Add stock, corn, crawfish, syrup, and curry powder. Bring to a boil; whisk in pumpkin, and return to a boil; reduce heat to medium, and simmer for 30 minutes. Add cream, vinegar, salt, and pepper, stirring until combined. Garnish with sage, if desired.
Adapted from Louisiana’s Sugar Palace: Houmas House Plantation and Gardens (Houmas House Plantation and Gardens, 2014)
Adapted from Louisiana’s Sugar Palace: Houmas House Plantation and Gardens (Houmas House Plantation and Gardens, 2014)
Louisiana Cookin https://www.louisianacookin.com/
If you are making this dish check the package to see where the crawfish are from. Imported aren’t a flavorful, healthy, or safe (many imported have chemicals) as those from Louisiana.
I have saying this for years. Always use Louisiana seafood, no exception
Use la. Crawfish. I have used some that will foreign as from China and they have a strong smell and taste that is unpleasant.