Thanksgiving Traditions at Houmas House
Every year Houmas House Plantation celebrates Thanksgiving with a succulent feast fit for a king..or a Sugar Baron. This year will be no different! Complete with everything you would expect--- Roasted Breast of Duck with Praline Sauce, Sliced Ham with Cane Syrup Glaze, and Grits and Veal Grillades just to name a few. Reservations are filled early, so make yours soon.
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Secrets from Latil's Landing
Bisque of Curried Pumpkin, Crawfish and Corn
Yields 12 6oz. servings
1 Cup olive oil
2 cups chopped onions
1 cup chopped bell peppers
1cup chopped celery
½ cup chopped garlic
1 cup flour
1 cup Steen's cane syrup
¼ cup curry powder
2 quarts crawfish stock
1 14 oz. can of unsweetened pumpkin
2 cups fresh corn kernels
1 lb. peeled 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 2 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 swimmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste. Enjoy.
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