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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 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!
Category:
Category:
Ingredients:  
Ingredients:  
Potatoes:
6 cups cubed peeled baking potato (about 1½ lbs.)
⅔ cups milk
¼ tsp. salt
¼ tsp. black pepper
¾ cup (3 oz.) shredded smoked Gouda cheese

Crawfish:
2 tbsp. butter
1 cup chopped onion
4 garlic cloves, minced
1½ cups fresh corn kernels (about 3 ears)
½ tsp. salt
½ tsp. paprika
¼ tsp. ground red pepper
¼ tsp. dried thyme
¼ tsp. black pepper
1 (16 oz.) pkg. frozen, cooked and peeled crawfish meat, thawed
½ 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, ¼ tsp. salt, and ¼ 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 ½ tsp. salt, paprika, red pepper, thyme, ¼ 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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