Recipe - Crawfish Maque Choux

Butter to cover bottom of
pot
2 Onions; chopped
1 Clove garlic; minced
1 Bell pepper; chopped
5 Ears of fresh corn; cut
1 cn Rotel Tomatoes
2 pound Crawfish*
Parsley; chopped
Onion tops; chopped

Place onions, garlic, bell pepper in a medium size heavy pot with butter.
Saute. Add fresh corn with corn milk from corn and season to taste. Stir
well. Cover and let simmer stirring occasionally. Add Rotel, a little bit
of water, cover and simmer 1 hour on low heat. Add seafood and cook another
1520 minutes. Can also add parsley and green onions. You may substitute 2
cans whole kernel corn with 1/3 cup evaporated milk.

*Or shrimp tails or crabmeat.

Submitted by Diane Chatelain and Leonard Fontenot.

NOTES : Using the Rotel, unless you use the mild kind, might be too hot.
Might need a mixture of Rotel and Cajunstyle stewed tomatoes.
Recipe by: Talk About Good II, p. 27

Posted to recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997