Crawfish Macque Choux with Fried Eggplant
Main Course
Recipe courtesy of Louisiana Kitchen & Culture, Premiere Issue (May/Jun 2012)
Serves 6
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
1½ 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
?As Shown: served over fried eggplant; click for a recipe.
Crawfish Macque Choux
Click image to enlarge
Method:
In
Main Course
Recipe courtesy of Louisiana Kitchen & Culture, Premiere Issue (May/Jun 2012)
Serves 6
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
1½ 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
?As Shown: served over fried eggplant; click for a recipe.
Crawfish Macque Choux
Click image to enlarge
Method:
In