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Field to Feast: Curried Pumpkin, Crawfish & Corn Bisque

Field to Feast spent a beautiful day at the Corn Maze at Burden in Baton Rouge. This event runs every Saturday in October. This is an annual event and this year marks the 11th year for the Corn Maze at Burden. Make sure to book your tickets through Eventbrite. 

You and your family can meander through the Corn Maze, feed the Llamas, pick satsumas, and climb Hay Mountain. They will even send you home with a pumpkin from their pumpkin patch. Be sure to stay informed about all the great events being put on by LSU AgCenter at the LSU Rural Life Museum and the LSU AgCenter Burden Museum & Gardens. 

Next up we went to see our good friend, Chef Jeremy Langlois at Houmas House & Gardens. He made the most delicious Bisque I have ever tasted showcasing Louisiana Corn and Crawfish. It was a Bisque of Curried Pumpkin, Crawfish, and Corn. This is a recipe Chef Jeremy created 23 years ago when he was first starting out as a Chef. It was on the first menu at Latil's Landing Restaurant at Houmas House Plantation in Darrow, Louisiana, which is about halfway between Baton Rouge and New Orleans. This Bisque is still on the menu today and Chef says there would be a riot if he were to ever take it off. We were fortunate to finagle the recipe from him before we left so we could share it with you.

Hope you enjoy this Bisque as much as we do. Happy Fall, y'all!

Smile Always,
Jenn Finley

Curried Pumpkin, Crawfish & Corn Bisque

Yield: 12-6 oz. servings

Ingredients:

  • 1 cup olive oil

  • 2 cups chopped onions

  • 1 cup chopped bell peppers

  • 1 cup chopped celery

  • ½ cup chopped garlic

  • 1 cup flour

  • 1 cup Steen’s cane syrup

  • ¼ cup curry powder

  • 2 quarts of 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 & Pepper to taste

Instructions:

  1. In a large pot heat olive oil over medium high heat, add onions, bell peppers, celery and garlic.

  2. Cook until translucent or for 10 minutes.

  3. Stir in flour and cook for 2 minutes. Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and Louisiana crawfish tails.

  4. Whisk in one can of pumpkin and bring soup to a boil, then simmer for 30 minutes.

  5. Add heavy whipping cream and season soup with salt and pepper to taste.

  6. Enjoy.

Field to FeastMonica Velasquezcrawfish, pumpkin