Crawfish Pepper Jack Soup

I had a version of this a few weeks ago at the Plaid Rhino in Hattiesburg. I was determined to duplicate this bowl of heavenly goodness and I think I came very close!

Filled with the trinity (onions, celery, peppers), garlic, Creole seasoning, and of course, crawfish, this soup can be served with rice a'la gumbo or as is. I'll be making this one again.

2 T. olive oil

1 leek, thoroughly washed and thinly sliced (only use the white part and a LITTLE of the green)

1 medium yellow onion, diced

2 jalapeno peppers, seeds and membranes removed, diced

2 ribs celery, diced

1 T. minced garlic

1/2 t. salt

1/4 t. freshly ground black pepper

1/4 cup all purpose flour

4 cups chicken stock

1 - 2 t. Creole seasoning
2 Roma tomatoes, seeded, pulp removed, and diced

1 lb. crawfish tails, chopped

1 cup heavy cream

16 oz. block pepper jack cheese, shredded

In a 5 quart Dutch oven, heat olive oil over medium high heat. Add leeks, onions, jalapenos, and celery. Cook for 5 - 6 minutes, stirring frequently. Add the garlic, salt, and pepper. Stir to combine and cook another minute or two.

Lower heat to medium and sprinkle in flour and, cook for 1 minute, stirring constantly. Add chicken stock, one cup at a time, stirring to thoroughly incorporate the stock into the vegetable mixture. Now's the time to add the Creole seasoning and diced Roma Tomatoes.

Lower heat to a gentle simmer and let cook 25 - 30 minutes, stirring frequently.

Add crawfish tails and heavy cream. Do NOT allow mixture to boil after the cream has been added.

Slowly add cheese a little bit a time to allow to melt and and blend into the soup. Taste and add additional Creole seasoning and/or salt and pepper, if needed.

Remove from heat and serve immediately. You can serve over rice or with toasted garlic bread. Garnish with chopped parsley.