Crawfish And Corn Maque Choux

• 1/4 cup butter
• 3 cups fresh cut corn or 3 cups frozen corn
• 1/2 cup chicken stock
• 1 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup celery, chopped
• 2 teaspoons garlic, minced
• 1 (10 ounce) can Rotel tomatoes & chilies or (10 ounce) can canned tomatoes, drained
• 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
• salt
• 2 cups heavy cream
• 1 lb crawfish tail, preferably Louisiana crawfish tails
• 2 tablespoons parsley, chopped
• 3 tablespoons green onions, chopped

1. Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
2. Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
3. Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
4. Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
5. Add parsley and green onions. Serve with steamed white rice.

butter, corn, chicken stock, onion, bell pepper, celery, garlic, tomatoes, cajun seasoning, salt, heavy cream, crawfish tail, parsley, green onions

Taken from www.food.com/recipe/crawfish-and-corn-maque-choux-515764 (may not work)