Crawfish and Corn Bisque with Curried Pumpkin

Soups & Stews

Recipe courtesy of Chef Jeremy Langlois, Latil's Landing Restaurant

Serves 10 to 12

  • 1 cup olive oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1/2 cup chopped garlic
  • 1 cup flour
  • 1 cup Steen’s cane syrup
  • 1 teaspoon curry powder
  • 2 quarts crawfish stock
  • 14 oz. can of unsweetened pumpkin 
  • 2 cups fresh corn kernels
  • 1 lb. peeled Louisiana crawfish tails  
  • 1 cup heavy cream
  • Salt to taste
  • Pepper to taste


Crawfish and Corn Bisque with Curried Pumpkin

 Crawfish and Corn Bisque with Curried Pumpkin

Click image to enlarge


In a large pot heat olive oil over medium high heat, add onions, bell peppers, celery and garlic. Cook until translucent, about 10 minutes.  Stir in flour and cook for 2 minutes. Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and Louisiana crawfish tails.
Whisk in 15 oz can of pumpkin and bring soup to a boil, then swimmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste.

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<p>"i/4 tablespoon cup curry powder"&nbsp; Please clarify.&nbsp; Thanks.</p>

<p>sorry for the confusion. the recipe has been corrected. 1 teaspoon curry powder.</p>