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This recipe for Creole Crawfish and Tasso Chowder is from The Bombay Club restaurant in New Orleans, Louisiana
½ c. Salad oil
½ lb. Bacon, diced
1 cup Tasso, finely diced
1 Large Onion, diced
3 Celery stalks, diced
1 large carrot, diced
1 ea. Red and Green Peppers, diced
2 ears Corn, remove kernels from ears
1 Tbs. Tarragon, Thyme, Kosher Salt
1 ½ Tbs. Garlic, minced
2 tsp. Fresh cracked black pepper
1 ea. Bay leaves, 1 pinch Cayenne pepper
½ c. White wine
¼ c. Worcestershire sauce, 2 dashes Tabasco
1/2 gal. Shrimp stock or broth
1 c. Blonde roux
1 qt. Heavy cream
4 c. Crawfish tails, pre-cooked
3 ea. Russet potatoes, cubed and par-boiled
Heat oil in a medium stock pot, add bacon, sauté 3 to 5 minutes or until
bacon is slightly crispy.
Add Tasso, onions, celery, carrots and peppers, sauté for 5 to 7 minutes. Add corn, garlic, herbs, and spices, sauté another 2 to 3 minutes.
Deglaze with white wine, Worcestershire, and Tabasco, simmer for 2-3 minutes. Add shrimp stock, bring to a boil then whisk in roux, stirring well, so no lumps form.
Turn down heat and simmer for 5 minutes, add heavy cream, crawfish, and strained potatoes. Simmer for 5 to 10 minutes. Season to taste.
Name of Chef: Nick Gile