Tre's Cajun Crawfish Maque Choux (Mock Shoe) |
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Prep Time: 10 Minutes Cook Time: 38 Minutes |
Ready In: 48 Minutes Servings: 6 |
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A classic Southern Louisiana side dish with my added Cajun twist. Ingredients:
6 slices bacon |
1 lb cleaned crawfish tail |
2 tablespoons butter |
1 yellow onion, finely chopped |
1 green bell pepper, finely chopped |
1 jalapeno, finely chopped (optional) |
3 garlic cloves, minced |
4 cups corn kernels, frozen |
2 tomatoes, peeled, seeded and chopped |
1/8 teaspoon cayenne pepper, to taste |
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning, to taste |
1 cup chicken broth |
Directions:
1. Cook bacon in a frying pan until crisp.
2. Drain on paper towels, crumble and set aside.
3. Melt butter in the bacon fat over medium heat.
4. Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
5. Stir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more minutes, stirring occasionally.
6. Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
7. Remove from heat.
8. Stir in crumbled bacon and serve.
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