Crawfish Macque Choux with Fried Eggplant

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Main Course
Side Dish
Ingredients: 
crawfish
corn
garlic
tomatoes
cream

Recipe from Louisiana Kitchen, Premiere Issue

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
  • 1 1/2 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

Crawfish Macque Choux 

crawfish macque choux 

Click image to enlarge.

 

Method: 

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.