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    Crawfish Macque Choux with Fried Eggplan


    Source of Recipe


    Willie Crawford's Soul Food Recipes Newsletter

    List of Ingredients




    1/2 stick butter
    •​1 medium onion, chopped
    •​1/2 green bell pepper, chopped
    •​2 stalks celery, chopped
    •​3 cups corn kernels (fresh or frozen)
    •​2 cloves garlic, minced
    •​salt, pepper, and Cajun or Creole seasoning to taste
    •1 (10-ounce) can chopped tomatoes with green chiles (such as
    Ro-tel)
    •1/2 cup chicken broth
    •1 1/2 cups heavy cream or half and half
    •3 cups Louisiana crawfish tails (about 1 pound, peeled)
    •2 tablespoons chopped parsley
    •1/4 cup thinly sliced green onions


    Recipe



    In a large skillet, heat butter over medium-high heat. Add onion,
    bell pepper, and celery; saut� 5 minutes or until onions are
    translucent. Add corn, garlic, and seasoning; saut� 2 minutes.
    Add tomatoes; simmer until the liquid has evaporated. Add chicken
    broth and heavy cream; bring to a low boil, reduce heat, and
    simmer 15 minutes or until the liquid has reduced by half. Add
    crawfish tails; simmer 5 minutes. Add parsley and green onions;
    stir well. Serve over fried eggplant.

 

 

 


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