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Crawfish-Corn Maque Choux

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Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell peppers
  • 1 teaspoon minced garlic
  • 3 teaspoons Essence (see Bayou Blast recipe)
  • 4 cups fresh white corn kernels
  • 1/2 cup chicken stock
  • 8 ounces cooked crawfish tails
  • 1/4 teaspoon salt
  • 2/3 cup heavy cream
  • Rice as accompaniment
  • Chopped green onions for garnish
  • Finely-diced tomatoes for garnish

Details

Servings 4

Preparation

Step 1

In a large saucepan or skillet, melt the butter over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and 1 teaspoon of the Essence, and cook, stirring, for 1 minute. Add the corn and cook, stirring, until fragrant and just golden, about 5 minutes.

Add 1/4 cup of the chicken stock and cook until almost all evaporated, about 2 minutes. Add the remaining 1/4 cup of stock and cook until almost all evaporated, about 2 minutes. Add the crawfish, remaining 2 teaspoons of Essence, and salt, and cook, stirring, for 1 minute. Add the cream, bring to a boil, and cook until the crawfish are warmed through and the sauce is thickened, 3 to 4 minutes.

Remove from the heat and serve with rice, garnished with the green onions and tomato concasse.

This recipe yields 4 servings.

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