From Chef Nick Gile More on The Bombay Club... 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.
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