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….