icon-location New Orleans, LA

CREOLE CRAWFISH CHOWDER BY CHEF NICK GILE OF THE BOMBAY CLUB

Soups

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

830 Conti Street, New Orleans, LA, 70112
504-577-2237