• Cooking Time: 85
  • Servings: 12-16
  • Preparation Time: 25


  • 1 cup olive oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1/2 cup chopped garlic
  • 1 cup flour
  • 1 cup Steen's cane syrup
  • 1/4 cup curry powder
  • 2 qt. crawfish stock
  • 1-14 oz. can of unsweetened pumpkin
  • 2 cups fresh corn kernels
  • 1 lb. pealed Louisiana crawfish tails
  • 1 cup heavy whipping cream
  • salt to taste
  • pepper to taste


  • In a large pot, heat olive oil over medium high heat, add onions, bell peppers, celery and garlic. Cook until translucent or for 10 minutes. Stir in flour and cook for two minutes. Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and Louisiana crawfish tails. Whisk in can pumpkin and bring soup to a boil, then simmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste. Yields 12 6 oz. servings.


Categories: Bisque/Cream  Christmas  Seafood  Shellfish 

Author Credit: Chris Kaiser

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