Crawfish maque choux

Yield: 6 Servings

Measure Ingredient
\N \N Butter to cover bottom of pot
2 \N Onions; chopped
1 \N Clove garlic; diced
1 \N Bell pepper; chopped
5 \N Ears of fresh corn; cut
1 can Ro-tel Tomatoes
2 pounds Crawfish*
\N \N Parsley; chopped
\N \N Onion tops; chopped

Place onions, garlic, bell pepper in a medium size heavy pot with butter.

Saute. Add fresh corn with corn milk from corn and season to taste. Stir well. Cover and let simmer stirring occasionally. Add Ro-tel, a little bit of water, cover and simmer 1 hour on low heat. Add seafood and cook another 15-20 minutes. Can also add parsley and green onions. You may substitute 2 cans whole kernel corn with ⅓ cup evaporated milk.

*Or shrimp tails or crabmeat.

Submitted by Diane Chatelain and Leonard Fontenot.

NOTES : Using the Ro-tel, unless you use the mild kind, might be too hot.

Might need a mixture of Ro-tel and Cajun-style stewed tomatoes.

Recipe by: Talk About Good II, p. 27 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997

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