Crawfish and Corn Maque Choux
(pronounced mock shoe)
2 tablespoons unsalted butter
1 cup chopped yellow onion
½ cup chopped celery
½ cup chopped bell pepper
1 teaspoon minced garlic
3 tablespoons Cajun seasoning, divided
4 cups fresh corn kernels
½ cup chicken stock
8 ounces Louisiana crawfish tail meat
2 tablespoons heavy cream
1. In a large saucepan over medium heat, melt butter. Add onion, celery, and bell pepper, and cook about 3 minutes. Add garlic and 1 tablespoon cajun seasoning, and cook 1 minute. Add corn, and cook until golden, about 5 minutes.
2. Add chicken stock and cook until almost all liquid is evaporated. Add crawfish tails and remaining 2 tablespoons cajun seasoning; cook 1 minute more. Add cream and bring to simmer. Cook until sauce has reduced and thickened, about 5 minutes.
On average, your heart beats 100,000 times a day. One day, one of those heartbeats will be your last. Then what?
The answer is found in Jesus Christ who said "I am come that they might have life, and that they might have it more abundantly." John 10:10
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