Crawfish Maque Choux with Fried Eggplant

Main Course

Serves 6

Recipe courtesy of Louisiana Kitchen & Culture, Premiere Issue (May/Jun 2012)

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 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)