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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe goes with Hickory-Grilled Redfish with Crawfish Maque Choux Ingredients:
16 ears fresh corn |
1/4 cup butter |
1 large onion, diced |
3 red bell peppers, diced |
3 green bell peppers, diced |
3 jalapeño peppers, minced |
1 1/2 pounds frozen crawfish tails, thawed, rinsed, and drained |
3/4 cup whipping cream |
2 1/2 teaspoons creole seasoning |
1/2 teaspoon salt |
Directions:
1. Cut off tips of corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife.
2. Melt butter in a Dutch oven over medium heat; add onion, and saute 5 minutes or until tender. Add bell peppers, jalapeno pepper, and corn; cook, stirring constantly, 10 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring often. Uncover and simmer 5 minutes, stirring occasionally.
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