As a Halloween and Thanksgiving approach, this hearty praise and pumpkin biscuit defines the holiday season in Acadiana for me and represents the best of the procurement of rural farm-to-tables. Combines the sweet tail meat of crawfish and fresh seasonal corn, which was cut by the COB, is certainly a winning combination. However, if you insert pumpkin together with curry powder and pipe melace, it takes on an even more pronounced taste. Sweet, spicy and warming on a cool and crispy autumn day.
Crawfish and pumpkin biscuit is a perfect seasonal soup that was built on a Cajun recipe made of Down home. (All photos credit: George Graham)
Years ago, Jeremy Langlois, head chef in the Latil’s Landing Restaurant in Houman House Plantation, created a spectacular recipe that has become one of my favorite offers for seasonal offers – biscuit from curry pumpkin, crawfish and corn.
When chef Jeremy set off to make this dish, he gave it a flair in the West Indies, and I assume that this soup would be at home in a Caribbean cuisine. He is perfect in adapting this dish to our Creole taste buds with the African-influenced island spices that we have adopted here in South Louisiana. This great dish is only one reason why chef Jeremy was invited to cook in James Beard House.
With my recipe for crawfish and pumpkin biscuit, I adjusted this dish with a few changes here and there. For example, I replaced syrup with dark sugar cane melace for a richer taste that is more connected to Cajun and Creole cooking. I ask you to do more of it than you need because it is quick. In fact, I scaled the original recipe and doubled the amount of crowd.
As a starter, I would like to serve this crawfish and pumpkin biscuit hours before dinner with cups when guests arrive. The calming smile on the faces of her friends and family will signal that the season is finally here.
Crawfish and pumpkin biscuit – spicy curry and sweet pumpkin balance with Caribbean recipes with Caribbean and cajun.
Lang pattern and pumpkin biscuit
Total time
Recipe from: Adapted by chef Jeremy Langlois
Serves: 8
Ingredients
- ½ cup of extra virgin olive oil
- 2 cups seasoned onions
- 1 cup of diced green peppers
- 1 cup of cubes red pepper
- 1 cup of cubes -celery
- 1⁄2 cup of chopped garlic
- 1 cup of white all -purpose flour
- 1 cup of sugar cane like Steen’s
- ¼ cup of yellow curry powder and more if necessary
- 1 tablespoon of turmeric
- 3 quarters crawfish or shrimp floor as well as more more if necessary
- 1 (14 ounce) can of unsweetened pumpkin fruit meat
- 3 cups of fresh yellow corns
- 2 pounds of peeled Louisiana Crawfish Tails
- 1½ cups of heavy whipped cream
- Kosher salt and freshly ground black pepper
Instructions
- Add the olive oil in a large pot over medium heat. As soon as the oil is hot, add the onions, the green and red peppers and the celery. Just cook to translucent and then add the garlic. Select the heat to medium and add the flour and stir the mixture for 5 minutes as you cook the flour taste and form a blonde roux.
- Stir in the molasses and curry powder and turmeric to reach the golden yellow color of this bowl. Add the crawfish warehouse, the pumpkin and corn. Bring the mixture to a boil and then reduce the heat to cook. Cook for 15 minutes.
- Add the Louisiana Crawfish Tails and continue cooking for 15 minutes. Add the heavy whipped cream and stir it to combine. Try the biscuit and season with salt and pepper. If necessary, add more curry to reach the desired taste.
- At this point you can switch off the heat and keep it for serving. Shortly before serving, bring it back to cook, stir the bisque and check the thickness. If it is too thick, add a little more of the supplies to dilute them to their desired consistency. Serve with crispy French bread.
Notes
I suggest that you make an inventory of long-pasting bowls, but you can certainly use shrimp shells, dried shrimp or fish bones or as a last resort to a seafood stock bought in the store. Don’t be afraid to improvise with this dish – maybe shrimp or even a white flaky fish would be an option. Just make sure that the dominant aromas of seafood and curry are synchronized together with the balance of sweetness and sharpness.
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These crawfish and pumpkin biscuit become a seasonal tradition for their family.
Your seat at the table: If you like this Cajun cooking story and Cajun recipe, accept my personal invitation by entering your e -mail at the bottom or at the top right of this page. It’s quick and painless. You will receive an e -mail warning and are the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.
