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Crawfish and Corn over Smoked Gouda Potatoes Recipe

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This recipe for Crawfish and Corn over Smoked Gouda Potatoes, by , is from Huggins Family Cookbook, 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!

Contributor:  
Contributor:  
Joy Huggins

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes:
6 cups cubed peeled baking potato (about 1 lbs.)
⅔ cups milk
tsp. salt
tsp. black pepper
cup (3 oz.) shredded smoked Gouda cheese

Crawfish:
2 tbsp. butter
1 cup chopped onion
4 garlic cloves, minced
1 cups fresh corn kernels (about 3 ears)
tsp. salt
tsp. paprika
tsp. ground red pepper
tsp. dried thyme
tsp. black pepper
1 (16 oz.) pkg. frozen, cooked and peeled crawfish meat, thawed
cup chopped green onions

Directions:
Directions:
1. To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potatoes to pan; add milk, tsp. salt, and tsp. black pepper. Mash potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
2. To prepare crawfish, melt butter in a large non-stick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn; saute 2 minutes. Add tsp. salt, paprika, red pepper, thyme, black pepper, and crawfish; saute 5 minutes or until thoroughly heated. Remove from heat; stir in green onions.
3. Serve crawfish mixture over mashed potatoes.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Use shrimp in place of crawfish, if desired.

 

 

 

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