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| CREOLE CRAWFISH CHOWDER BY CHEF NICK GILE OF THE BOMBAY CLUB |
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| Ingredients |
1/2 c Salad Oil
1/2 lb Bacon, diced
1 c Andouille Sausage, cut in quarter moons
1 Large Onion, diced
3 Celery Stalks, diced
1 Large Carrot, diced
1 each Red and Green Peppers, diced
2 ears Corn, remove kernels from ears
1 T Tarragon,Thyme, Kosher Salt
1 1/2 T Garlic, minced
2 t Fresh Cracked Black Pepper
1 each Bay Leaves, 1 pinch Cayenne Pepper
1/2 c White Wine
1/4 c Worcestershire Sauce, 2 dashes Tabasco
1/2 gallon Shrimp Stock or Broth
1 c Blonde Roux
1 quart Heavy Cream
4 c Crawfish Tails, pre-cooked
3 each Russet Potatoes, cubed and par-boiled
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| Method |
| Heat oil in a medium stock pot, add bacon, sauté 3 to 5
minutes or until bacon is slightly crispy.
Add Andouille sausage, 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, strained potatoes.
Simmer for 5 to 10 minutes. Season to taste. |
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