Crawfish Macque Choux with Fried Eggplant
Recipe courtesy of Louisiana Kitchen & Culture, Premiere Issue (May/Jun 2012)
As Shown: served over fried eggplant; click for a recipe.
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(click for recipe)