Crawfish And Corn Macque Choux

• Half stick of butter
• 1 pkg frozen corn
• 1 10oz can diced tomatoes with jalapeno
• 1/2 cup chicken stock
• 1 large chopped onion
• 1/2 cup chopped celery
• 1 red or orange bell pepper, chopped
• 2 tsp creole seasoning
• 1 tsp salt
• 1 tsp louisiana hot sauce
• 1 12 oz pkg frozen crawfish tails
• 2 cups heavy cream
• 3 tbs minced parsely
• 3 tbs chopped scallion

1. Briefly saute the onion, pepper, celery in the butter. Drain the tomatoes and add with corn and seasonings and chicken stock Simmer until all the broth is evaporated. Add the garlic and cream and bring to a boil. Add the crawfish and cook a few minutes until cream begins to thicken. Add scallions and Parsely, serve over rice.

butter, corn, tomatoes, chicken stock, onion, celery, red, creole seasoning, salt, hot sauce, crawfish tails, heavy cream, scallion

Taken from www.epicurious.com/recipes/member/views/crawfish-and-corn-macque-choux-1230555 (may not work)