• Tommy Centola

Bisque of Curried Pumpkin, Crawfish and Corn

The cold weather is upon us. time to pull out the soup recipes. This wee, I'll share a bisque and a gumbo.

1/2 cup olive oil

2 cups chopped onions

1 cup chopped red bell pepper

1 cup chopped celery

1/4 cup chopped garlic

1 cup all-purpose flour

8 cups seafood stock

2 cups corn kernels

1 pound crawfish tails

1/4 cup cane syrup

2 tablespoons curry powder

1 (15-ounce) can unsweetened pumpkin

1 cup heavy cream

1 tablespoon Champagne vinegar

1 tablespoon Creole seasoning


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, cane 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, and Creole seasoning, stirring until combined.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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