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White Bayou Chili




Source of Recipe


the web


List of Ingredients




1 lb. onions
1 lb. carrots
1 lb. celery
1 cup flour
5 bay leaves
3 heads garlic
1 lb. crawfish
1-1/2 lbs. andouille sausage
1-1/2 lbs. dry white beans or 2 large jars cooked whitebeans
2 pots coffee
2 chipotle chilies
2 ancho chilies (more chilies for hotter flavor)
1/2 tsp. dry chili powder
1/4 tsp habañera powder
2 cups heavy cream
salt and pepper to taste

Recipe



In a large thick-bottom stock pot, heat 2 tablespoons olive oil until smoking; add onions, celery, carrots and garlic, cook until tender. Add andouille that has been thinly sliced and cook until golden. If you are using dry beans, add them now and sauté for 30 seconds. Add flour and cook until all the oils are gone and the flour is light brown. (Depending on you andouille, you may need more or less flour.) Add coffee, cream, bay leaves and chili powder. Simmer for 1-1/2 hours. Add chipotle and ancho peppers. Simmer for 2 more minutes. If you are using canned beans, add them now along with the habañera powder, salt, pepper and crawfish tails and simmer for 15 minutes. Adjust salt, peppers and spice. Serve.