Crawfish and Corn Maque Choux
(pronounced mock shoe)
Ingredients
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
Directions
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.
