1 1/2 pounds frozen crawfish tails, thawed, rinsed, and drained
3/4 cup whipping cream
2 1/2 teaspoons Creole seasoning
1/2 teaspoon salt
How to Make It
Cut off tips of corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife.
Melt butter in a Dutch oven over medium heat; add onion, and saute 5 minutes or until tender. Add bell peppers, jalapeno pepper, and corn; cook, stirring constantly, 10 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring often. Uncover and simmer 5 minutes, stirring occasionally.
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