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Crawfish Sweet Potato Chowder




Source of Recipe


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List of Ingredients




MAKES 8 SERVINGS
1 large red bell pepper
4 large poblano peppers
1 large jalapeño pepper
6 slices thick-cut bacon, diced
2 cups onion, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
4 tablespoons all-purpose flour
5 cups chicken stock
2 cups half and half
1 cup whole milk
1 can Louisiana mashed sweet potatoes, 15.5 ounces
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 teaspoon paprika
1 tablespoon Creole mustard
2 tablespoons Worcestershire sauce
1 15 ounce can Louisiana cut sweet potatoes,
cut into 1-inch dice
1 1/2 pounds crawfish tails
Garnishes:
Parmesan croutons
Bacon pieces from above recipe
Chopped scallions

Place bell, poblano, and jalapeño peppers on a foillined
baking sheet and place under oven broiler on top
rack. Turn peppers so that all sides blister and blacken.
Remove peppers from the oven, place in a large bowl
and cover tightly with plastic wrap so that the peppers
steam. When peppers have cooled enough to handle,
remove the blackened skins, stems, seeds and ribs and
chop coarsely. Set aside. In a 6-quart, heavy-bottomed
Dutch oven, cook bacon over low heat until crisp.
Remove with a slotted spoon and drain on paper
towels. (Bacon will be part of the garnish.) In
remaining bacon fat, add onion, celery and garlic and
cook until softened, 3 to 4 minutes. Whisk in flour and
cook for 1 minute. Gradually whisk in chicken stock
until flour mixture is smoothly incorporated into the
stock. Add half and half, milk, mashed sweet potatoes
and roasted peppers. Add salt, pepper, thyme, bay leaf,
paprika, mustard, and Worchestershire sauce. Bring to
a simmer and cook, stirring often, for 10 to 15
minutes. Add diced sweet potatoes and crawfish and
allow to heat through, 1 to 2 minutes. Just before
serving, garnish with Parmesan croutons, bacon and
scallions.


Recipe