Crawfish Maque Choux Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup oil or olive oil
9 cans whole kernel corn, drained
3 cans cream style corn
2 large sweet yellow onions, chopped
2 large bell peppers (green, red or yellow) adds color, chopped
6 cloves garlic, minced
2 lbs. peeled crawfish tails
2 lbs. smoked tasso
1 quart heavy whipping cream
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Directions: |
Directions:Place a large pot (cast iron is best) and set burner to high. Once hot, add oil & whole kernel corn. Stir frequently to prevent corn from sticking to the bottom fo the pot. Water will emit from the corn but will eventually cook out as steam. once this has occurred, the corn will begin to "FRY" in the pot. Keep stiring. You will notice the sugar cooking out of the corn and sticking to the bottom of the pot. Don't worry it's fine.
When the corn takes on a golden color add onions, bell pepper, garlic & Tasso. Keep fire on high & keep stiring. When onion & bell pepper soften, add cream style corn & heavy whipping cream. Bring to a rolling boil & then lower the fire to a bubbling simmer. Leave the lid off the pot...the whipping cream will steam out & thicken. Stir occasionally.
Season to taste at this point. Once the cream has thickened to a pretty thick consistency, add the crawfish tails, stir & cover. Turn off the burner & let sit. |
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Number Of
Servings: |
Number Of
Servings:10-12 sometimes |
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