Bisque of Curried Pumpkin, Crawfish, and Corn

This Bisque of Curried Pumpkin, Crawfish, and Corn is a fantastic addition to your holiday lineup.

Bisque of Curried Pumpkin, Crawfish, and Corn
Serves 12
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Ingredients
  1. ½ cup olive oil
  2. 2 cups chopped onion
  3. 1 cup chopped red bell pepper
  4. 1 cup chopped celery
  5. ¼ cup chopped garlic
  6. 1 cup all-purpose flour
  7. 8 cups seafood or crawfish stock
  8. 2 cups corn kernels
  9. 1 pound crawfish tails
  10. ¼ cup Steen’s cane syrup
  11. 2 tablespoons curry powder
  12. 1 (15-ounce) can unsweetened pumpkin
  13. 1 cup heavy whipping cream
  14. 1 tablespoon Champagne vinegar
  15. 2 teaspoons kosher salt
  16. 1 teaspoon ground black pepper
  17. Garnish: sage
Instructions
  1. 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/

3 COMMENTS

  1. Use la. Crawfish. I have used some that will foreign as from China and they have a strong smell and taste that is unpleasant.

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