Crawfish And Corn Maque Choux

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 3 cups fresh cut corn or 3 cups frozen corn
• 1/2 cup chicken stock
• 1 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup celery, chopped
• 2 teaspoons garlic, minced
• 1 (10 ounce) can rotel tomatoes & chilies or 1 (10 ounce) can canned tomatoes, drained
• 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
• salt
• 2 cups heavy cream
• 1 lb crawfish tail, preferably louisiana crawfish tails
• 2 tablespoons parsley, chopped
• 3 tablespoons green onions, chopped

Recipe

• 1 thaw corn if frozen. heat butter in medium saucepot. add corn and saute for 2 minutes.
• 2 add chicken stock, onion, bell pepper, celery and tomatoes with chiles. turn heat up and cook until all of chicken stock has evaporated.
• 3 add garlic, creole seasoning, salt 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 rice.