Join Kae Sprung and special guest, comedian and singer Miranda Rozas, in this episode of Sprung On Food, as we dive deep into the origins of crawfish bisque, tracing its journey from French coastal kitchens to Louisiana bayous, and from aristocratic bisques to one of the most labor-intensive, and beloved, dishes in Cajun cooking. We unpack how French culinary traditions, Acadian migration, Catholic foodways, and community cooking rituals all shaped this iconic dish.
Along the way, we explore why crawfish bisque is rarely found on restaurant menus, what makes stuffed crawfish heads such a commitment, and how generations of Louisiana families have kept this tradition alive, one slow-simmered pot at a time.

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https://open.spotify.com/artist/7tmo8DsroOmSZNRRnU0uv3?si=RNCZTt4yStKLIyCOkKHaSA

https://www.instagram.com/spare_room_music/

https://www.instagram.com/sexydragonbuttmuncher/

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About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.

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00:00 Introduction to Crawfish Bisque
00:28 Miranda's Favorite Food: Crawfish Bisque
01:17 The Christmas Eve Tradition
04:13 The Cajun Night Before Christmas
06:44 Etymology and History of Bisque
15:08 Cajun vs. Creole Cuisine
16:08 Crawfish: Names and Cultural Significance
21:19 The Ritual of Making Crawfish Bisque
31:20 Crawfish Bisque in Pop Culture
33:39 Conclusion and Farewell