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Prep Time: 1½ Hours
Yields: 12 Servings

No tricks, just treats, plus a great way to reuse those fall decorations. Shrimp and pumpkin have long been a classic combo, but the tasso adds a rich smoky twist for those cool Fall nights.

4 cups pumpkin, mashed or 1 (29 –ounce) can
1 pound shrimp, peeled and deveined
1 cup tasso, minced
¼ pound butter
1 cup onion, diced
1 cup celery, diced
½ cup bell pepper, diced
½ cup flour
3 quarts chicken stock
2 cups cream
¼  tsp cinnamon
¼  tsp nutmeg
1 tsp pumpkin pie spice
3 tbsps Steen’s cane syrup
2 tbsps light brown sugar
salt and cracked black pepper to taste
1 medium pumpkin

In a 5-quart stockpot, melt butter.  Add onions, celery, bell pepper, and tasso.  Sauté until vegetables are translucent, about 3-5 minutes.  Add flour and blend for 1-2 minutes. Do not brown.  Slowly add chicken stock until combined.  Add pumpkin and shrimp and bring to a rolling boil. Reduce to a simmer and cook for 30 minutes. Add cream and spices and allow to simmer for 5 minutes.  Season to taste with salt and pepper.  Cut the top off the pumpkin and scoop out seeds.  Serve soup in the pumpkin tureen.



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