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Crawfish and Tasso Maque Choux Recipe

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This recipe for Crawfish and Tasso Maque Choux is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. Crawfish tails
1/2 lb. Pork Tasso
1/2 C. Bacon drippings
1/2 C. Onion
1/2 C. Celery
1/2 C. Bell Pepper
6 fresh ears of Corn
5 cloves of garlic
1 can Diced Tomatoes
2 T. Tomato paste
1 C. Green Onions
1 T. Fresh Thyme
Salt and Pepper
Directions:
Directions:
Shuck the corn and cut the kernels from the cob. Scrape each cob with the back of your knife to remove all of the milk and save. This is a very important step that adds depth to the flavor.

Chop onions, celery, bell peppers, garlic and dice the tasso. Melt bacon drippings and saute' all of these ingredients in a large cast iron skillet until the onions are translucent. Add thyme and season with salt and pepper. Add can of diced tomatoes, 2 T. of tomato paste, milk from the cob and crawfish tails. Simmer for 10 minutes to thicken. Taste and season accordingly.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Add the crawfish tails last since they are already fully cooked. If you add them too early they will shrink and become rubbery.

 

 

 

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