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Crawfish Macque Choux with Fried Eggplant
Recipe from Louisiana Kitchen, Premiere Issue
As Shown: served over fried eggplant
Crawfish Macque Choux
Click image to enlarge.
In a large skillet, heat butter over medium-high heat. Add onion, bell pepper, and celery; sauté 5 minutes or until onions are translucent. Add corn, garlic, and seasoning; sauté 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.