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Seafood: Crawfish Corn Maque Choux
Crawfish Corn Maque Choux
Ingredients:
1/2 stick butter
3 cups fresh cut corn
1/2 cup chicken stock
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1 10 oz. can Rotel tomatoes drained
2 teaspoons Boo Boo's Cajun Shaker
1 teaspoon salt
1 teaspoon hot sauce
2 cups heavy cream
1 lb. Louisiana crawfish tails
2 tablespoons minced parsley
3 tablespoons chopped onion
6 cups cooked rice
Directions:
1. Heat butter in medium saucepot. Add corn
and sauté for 2 minutes.
2. Add chicken stock, onion, bell pepper,
celery & Rotel tomatoes. Turn heat up
and cook until all of chicken stock has evaporated.
3. Add garlic, Boo Boo's Cajun Shaker, salt,
hot sauce and heavy cream. Bring to a boil.
4. Add crawfish tails and simmer for 10 to
12 minutes until cream starts to reduce and
thicken.
5. Add parsley and green onions. Serve with
steamed white rice.
Yields 6 servings.
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