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Crawfish Maque Choux

Yield 12 cups


  • 16 ears fresh corn
  • 1/4 cup butter
  • 1 large onion, diced
  • 3 red bell peppers, diced
  • 3 green bell peppers, diced
  • 3 jalapeño peppers, minced
  • 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

  1. Cut off tips of corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife.

  2. 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.