Cajun, Soups

Chef Jeremy Langlois – bisque of curried pumpkin, crawfish and corn

January 13, 2015

Chef Jeremy Langlois is one of south Louisiana’s shining culinary stars, and he was nice enough to share his recipe for bisque of curried pumpkin, crawfish and corn with me. It’s one of the top sellers on the menu of Latil’s Landing at Houmas House, where he serves as the restaurant’s original executive chef. It’s an amazing place to have dinner.

I featured Chef Jeremy and his bisque in a recent story in 225 Magazine on greater Baton Rouge’s diverse soups. There’s a lot more going on in the Capital City than just gumbo, including this gorgeous bowl, traditional pho and yellow lentil from one the city’s latest Middle Eastern eateries. Check out the story to see the others we included. Recipe follows….

Bisque of curried pumpkin, crawfish and corn

–Chef Jeremy Langlois

Yields 12 6oz. servings

1 cup olive oil

2 cups chopped onions

1 cup chopped bell peppers

1cup chopped celery

½ cup chopped garlic

1 cup flour

1 cup Steen’s cane syrup

¼ cup curry powder

2 quarts crawfish stock

1 14 oz. can of unsweetened pumpkin

2 cups fresh corn kernels

1 lb. peeled Louisiana crawfish tails

1 cup heavy whipping cream

Salt to taste

Pepper to taste

In a large pot heat olive oil over medium high heat, add onions, bell peppers, celery and garlic. Cook until translucent or for 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 can 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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