Pumpkin and Crawfish Bisque
Some say seasons do not exist in the islands and to be honest, I would have once been quick to agree. However since the inception of the blog I’ve come to see the islands far differently, intimately even. My coastal calendar now marked with seasons such as: tourist season, low season, hurricane season, grouper season, mango season, soursop season and of course crawfish season.
Over the past few days, as rainstorms steadily rolled inland off the sea, they brought an unexpected chill in the air – both at times catching me by surprise – and propelling my mood to spring from summer to fall. In the kitchen I became inspired to try my hand at crawfish stock, substituting it for shrimp in this recipe. The fresh from the sea crawfish serving as the perfect compliment to pumpkin and encouraging me to welcome fall in to our home. At the recommendation of a friend – as we had just fried Conch Wontons which I keep frozen for such impromptu occasions – we crisped individual sage leaves, then placing them atop the bisque and creating yet another compliment to a meal that will surely become synonymous with the chilly season in the islands.
P.S. Like the shrimp, a pound of crawfish will suffice. I recommend carefully chopping up the shells in to smaller pieces as this will help release the flavour. The recipe yields 4 servings.
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