Creole Crawfish and Tasso Chowder

From Chef Nick Gile
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Serves 6-8.

½ cup salad oil
½ lb. bacon, diced
1 cup tasso, finely diced
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 tbsp. each tarragon, thyme, kosher salt
1 ½ tbsp. garlic, minced
2 tsp. fresh cracked black pepper
1 bay leaf
1 pinch cayenne pepper
½ cup white wine
¼ cup Worcestershire sauce,
2 dashes Tabasco
1/2 gal. shrimp stock or broth
1 cup blond roux
1 qt. heavy cream
4 cup crawfish tails, pre-cooked
3 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.