Creole Crawfish and Tasso Chowder

Name: Creole Crawfish and Tasso Chowder
Ingredients: 1/2 c. Salad oil; 1/2 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 1/2 Tbs. Garlic, minced; 2 tsp. Fresh cracked black pepper; 1 ea. Bay leaves, 1 pinch Cayenne pepper; 1/2 c. White wine; 1/4 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

Creole Crawfish and Tasso Chowder was pinched from <a href="http://www.neworleansrestaurants.com/new-orleans-recipes/recipes_bombay.php" target="_blank">www.neworleansrestaurants.com.</a>

INGREDIENTS

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1/2 c. Salad oil

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1/2 lb. Bacon, diced

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1 cup Tasso, finely diced

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1 Large Onion, diced

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3 Celery stalks, diced

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1 large carrot, diced

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1 ea. Red and Green Peppers, diced

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2 ears Corn, remove kernels from ears

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1 Tbs. Tarragon, Thyme, Kosher Salt

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1 1/2 Tbs. Garlic, minced

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2 tsp. Fresh cracked black pepper

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1 ea. Bay leaves, 1 pinch Cayenne pepper

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1/2 c. White wine

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1/4 c. Worcestershire sauce, 2 dashes Tabasco

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1/2 gal. Shrimp stock or broth

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1 c. Blonde roux* 1 qt. Heavy cream

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4 c. Crawfish tails, pre-cooked

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3 ea. Russet potatoes, cubed and par-boiled

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