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Crawfish and Corn over Smoked Gouda Potatoes

Source of Recipe


Cooking Light-8/02






List of Ingredients



• Potatoes:
  
• 6 cups cubed peeled baking potatoes (about 1 1/2 pounds)
  
• 2/3 cup 1% low-fat milk
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 3/4 cup (3 ounces) shredded smoked Gouda cheese
  
• Crawfish:
  
• 2 tablespoons butter
  
• 1 cup chopped onions
  
• 4 cloves garlic, minced
  
• 1 1/2 cups fresh corn kernels (about 3 ears)
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon ground red pepper
  
• 1/4 teaspoon dried thyme
  
• 1/4 teaspoon black pepper
  
• 1 (16 ounce) package frozen cooked and peeled crawfish meat, thawed
  
• 1/2 cup chopped green onions
  
• fresh thyme sprigs (optional)
  






Instructions



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 to pan; add milk, 1/4 teaspoon salt and 1/4 teaspoon 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 nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn; saute 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper and crawfish; saute 5 minutes or until thoroughly heated. Remove from heat; stir in green onions. Serve crawfish mixture over mashed potatoes. Garnish with thyme sprigs, if desired.
   
   
3. Yield: 4 servings (serving size: about 1 1/4 cups crawfish mixture and 1 cup mashed potatoes). 454 cal, 14.1g fat, 30.3g pro, 53.4g carb, 6.1g fiber, 171mg chol, 2.2mg iron, 781mg sod, 263mg calc.
   
   






Final Comments


Use shrimp in place of crawfish, if desired.