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Crawfish Corn Maque Choux Note: You can simplify this by replacing the bacon with a little oil (vegetable, canola, etc.). Also a large can of corn and can of cream-style corn can replace the ...Read more
Crawfish Corn Maque Choux
Note: You can simplify this by replacing the bacon with a little oil (vegetable, canola, etc.). Also a large can of corn and can of cream-style corn can replace the fresh corn and cream.
Ingredients:
3 slices of bacon
1/2 stick of butter
1 onion, chopped
1 bell pepper, chopped
1 stalk of celery, chopped
1 Tbs. chopped garlic
1cup chicken broth
6 ears of corn, cut from cob
1 can Rotel
1 lb. peeled crawfish
3/4 cup heavy cream
green onion (optional)
Cook bacon in a medium to large pot. (large/nonstick) Remove bacon and add butter. Cook over medium-low heat until melted. Add vegetables and cook until soft (about 5 minutes). Add corn and broth. Mix ingredients well and cook for about 15 minutes.
Make sure the liquid has evaporated completely. Add Rotel, crawfish, and cream. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cooked for 15-20 minutes, stirring occasionally to prevent sticking.
Garnish with chopped green onion and crumbled bacon. Can be served as a side or as a main dish (over rice or as-is).
If you would like to make it 'wetter', add more broth and cream at the final stage.
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