Crawfish And Corn Over Smoked Gouda Potatoes

• 6 cups cubed peeled baking potatoes (about 1/2 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded smoked gouda cheese
• Crawfish
• 2 tablespoons butter
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1 (16 ounce) package frozen cooked and peeled crawfish meat, thawed
• 1/2 cup chopped onion
• fresh thyme, sprig (optional)

1. To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potatoes to pan; add milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
2. To prepare crawfish, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn; saute 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper, and crawfish; saute 5 minutes or until thoroughly heated. Remove from heat; stir in green onions. Serve crawfish mixture over mashed potatoes. Garnish with thyme sprigs, if desired.

baking potatoes, salt, black pepper, shredded smoked gouda cheese, crawfish, butter, onion, garlic, corn kernels, salt, paprika, ground red pepper, crawfish meat, onion, fresh thyme

Taken from www.food.com/recipe/crawfish-and-corn-over-smoked-gouda-potatoes-521209 (may not work)