Creole Crawfish and Tasso Chowder
by Chef Nick Gile at The Bombay Club

Ingredients:

• 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

Directions:
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. 

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