Instructions:
Set a large heavy bottomed Dutch oven over medium heat, add the bacon and cook, stirring occasionally, until the bacon pieces are crisp. Remove the bacon with a slotted spoon and set aside. Add the onion and bell pepper to the rendered bacon fat and sauté, stirring occasionally, until tender. Add the garlic and cook for 1 minute. Add the black, white, and cayenne pepper, the bay leaves, thyme, and salt. Stir in the bacon and the tasso and cook for 1 minute. Add the carrots, potatoes, and corn kernels. Mix well and cook for 2 to 3 minutes. Add the creamed corn and cook for 1 minute, stirring well. Slowly stir in the chicken stock and bring to a slow boil. Cover and simmer for about 15 minutes or until carrots and potatoes are tender. Belnd in the cream and add the crawfish. Return to a gentle simmer, adjust the seasoning and cook for 5 minutes. Serve in large soup plates, garnishing each with a tablespoon of chopped green onion. Source: Gumbo Shop : A New Orleans Restaurant Cookbook
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