- 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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