Categories: Casserole- One- Dish- Meals- Stir-fry

Ingredients

• 3 ears of corn
• 2 Tbsp. butter
• 1 Tbsp. canola oil
• 2/3 cup chopped red onion
• 1/4 cup chopped celery
• 1/3 cup chopped red bell pepper
• 1 Tbsp. all-purpose flour
• 1/2 cup heavy whipping cream
• 1/2 lb. crawfish tails and meat
• 2 cups sliced andouille sausages
• salt and pepper to taste
• Toasted French bread for serving

Directions

1. Place corn in their husks in the microwave and microwave for 5 1/2 minutes. Allow to cool 10 minutes. Corn will be very hot, use caution. Strip off the husk, lice the corn off the cob and then turn the knife around and with the dull side scrape the cob to get the corn milk out. Set aside.

2. While the corn cooks and cools, slice the onion celery, bell pepper and andouille.

3. In a cast-iron skillet, heat the butter and canola oil. When hot, add the onion and celery and cook 5 minutes. Then add bell pepper and flour and cook 4 minutes.

4. Add whipping cream, crawfish and corn and cook 5 to 7 minutes, stirring occasionally.

5. While the maque choux cooks, spray another skillet with cooking spray and brown the andouille on each side, 2 to 3 minutes per side.

6. Top maque choux with andouille and serve with toasted French bread. This dish is rich, so serve it with greens or a salad.

Email to a friend | Print this recipe | Back