Friday, June 30, 2006

Crawfish Maque Chou

  • 12 ears tender fresh corn (Or 1 lb. frozen whole corn and 1 can cream corn)
  • 1 large onion, chopped
  • 1 medium bell pepper, chopped
  • 1 clove garlic, minced
  • 1 stick butter
  • 1 lb. cleaned crawfish tails
  • Season to taste

Cut corn and scrape cob to remove all the juice. In a Dutch oven add butter, onions, pepper, garlic and cook until tender. Add corn (fresh or frozen) and cook for approximately 1 hour, stirring constantly. Add seasoning and cleaned crawfish tails and cook for 15 minutes. Serve over cooked rice. Serves 5 or 6.

Note: To make Crab Macque Chou, substitute the crawfish with 1 lb. crab meat.

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