Cajun-Style Corn with Crayfish
This dish is an old Southern favorite known as "maque choux" in South Louisiana. If crayfish are not readily available in your area, use shrimp instead. Or, leave out the seafood entirely and enjoy a deliciously different side dish.
Makes 6 servings
|6||ears of corn|
|1||tablespoon vegetable oil|
|1||medium onion, chopped|
|1/2||cup chopped green bell pepper|
|1/2||cup chopped red bell pepper|
|1/8||teaspoon black pepper|
|1/8||teaspoon ground red pepper|
|3/4||pound crayfish tail meat|
- Cut corn from cobs in two or three layers so that kernels are not left whole. Scrape cobs to remove remaining juice and pulp.
- Heat oil in large skillet over medium heat. Add onion and bell peppers; cook 5 minutes, stirring occasionally. Add corn, water, salt, black pepper and ground red pepper; bring to a boil. Reduce heat to low; simmer 10 to 15 minutes.
- Add crayfish; return mixture to a simmer. Cook 3 to 5 minutes or just until crayfish turn opaque. Garnish, if desired.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||15 %|
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