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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