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Creole Crawfish and Tasso Chowder

This recipe for Creole Crawfish and Tasso Chowder is from The Bombay Club restaurant in New Orleans, Louisiana

Creole Crawfish and Tasso Chowder Recipe 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


  1. Heat oil in a medium stock pot, add bacon, sauté 3 to 5 minutes or until bacon is slightly crispy.
  2. Add Tasso, onions, celery, carrots and peppers, sauté for 5 to 7 minutes.
  3. Add corn, garlic, herbs, and spices, sauté another 2 to 3 minutes.
  4. Deglaze with white wine, Worcestershire, and Tabasco, simmer for 2-3 minutes.
  5. Add shrimp stock, bring to a boil then whisk in roux, stirring well, so no lumps form.
  6. Turn down heat and simmer for 5 minutes, add heavy cream, crawfish, and strained potatoes.
  7. Simmer for 5 to 10 minutes. Season to taste.

Name of Chef: Nick Gile

New Orleans Restaurant  Recipes



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