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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 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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