Houmas House Crawfish Soup
Ingredients
- 1 cup olive oil
- 2 cups onions, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1/2 cup garlic, chopped
- 1 cup flour
- 1 cup Steen’s cane syrup
- 1/4 cup curry powder
- 2 quarts crawfish stock
- 1 14 oz. can unsweetened pumpkin
- 2 cups fresh corn kernels
- 1 lb. Louisiana crawfish tails
- 1 cup heavy whipping cream
- to taste salt
- to taste pepper
Instructions
- In a large pot, heat olive oil over medium-high heat, then add onions, bell pepper, celery and garlic. Cook until translucent, about 10 minutes.
- Stir in flour and cook for 2 minutes.
- Stir in cane syrup, curry powder, crawfish stock, corn and crawfish tails.
- Whisk in pumpkin and bring to a boil, then simmer for 30 minutes.
- Add heavy whipping cream and season soup with salt and pepper to taste.
