Wednesday, August 09, 2006

Featured Recipe

Monmouth Plantation is famous for its wonderful food. From time to time we are able to persuade Chef Lanny to share some of his secrets with us. We hope you enjoy this Chowder, one of our most requested recipes.

Crawfish Chowder

1 bunch green onions – chopped
4-5 sliced hickory smoked bacon
¼ cup vegetable oil
1 large onion ¼ inch diced
2 ribs celery ¼ inch chopped
1 bell pepper ¼ inch diced
1 pint diced tomatoes with juice
1 pint crawfish stock (made from boiled shells)
3 large bay leaves
3 lbs. peeled crawfish tails cooked
1 cup heavy whipping cream
¼ cup flour
3 medium size potatoes peeled and diced
Cajun seasoning to taste

Cook bacon until crisp, remove bacon and discard oil.
Add onions, celery and bell pepper and cook for about 5 minutes.
Add flour. Mixture will become soft and sticky.
Add tomatoes, juice, and crawfish stock. Mix well.
Add some of the seasoning mix and bay leaves.
Bring to a boil stirring frequently to avoid sticking.
Add potatoes and cook until slightly firm.
Add cream and return to a boil. Then let simmer for about 5 minutes.
Add crawfish tails, cook for 2 minutes and remove from heat.
Add chopped green onions.
Season to taste.

Serve in Warmed Soup Plates with crusty Bread.


Lani & Ron

1 comment:

pch_driver said...

This is my favorite soup course at Monmouth -- incredibly good.