Crawfish Corn Maque Choux

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 2 (10 ounce) packages frozen whole kernel corn
• 1 tablespoon reduced-calorie margarine
• 1 cup onion, finely chopped
• 1/3 cup green bell pepper, finely chopped
• 1/3 cup celery, finely chopped
• 2 cups evaporated skim milk
• 1 cup chicken stock
• 1 lb crawfish tail, peeled and deveined
• 1/3 cup green onion, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 place the corn in a food processor or blender and process until the kernels are chopped and resemble cream-style corn. set aside.
• 2 in a large dutch oven over high heat, melt the margarine.
• 3 add the onions, bell pepper, and celery and saute for 10 minutes, stirring frequently.
• 4 reduce the heat to medium and stir in the corn, milk, and stock.
• 5 cook, stirring frequently, for 15 minutes.
• 6 spray the inside of a large skillet with nonstick spray and place over high heat.
• 7 add the crawfish, green onions, salt and pepper.
• 8 saute for 5 minutes, then add the corn mixture.
• 9 simmer, covered, for 10 minutes, stirring often to prevent burning.