Crawfish Corn Maque Choux
This kicked up version of the classic Corn Maque Choux can be served as an entree on its own or as a side dish for grilled or fried fish.
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped red bell peppers
- 1 teaspoon minced garlic
- 3 teaspoons Essence
- 4 cups fresh white corn kernels
- 1/2 cup chicken stock
- 1 pound cooked crawfish tails
- 1/4 teaspoon salt
- 2/3 cup heavy cream
- Rice, as accompaniment
- Chopped green onions, garnish
- Finely diced tomatoes, garnish
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