Crab Maque Choux

• 4 strips center cut bacon - cut up
• 1 medium yellow onion - chopped
• 4 large cloves of garlic - chopped
• 4 cobs of corn
• 1/2 red bell pepper - large dice
• 4 large jalapenos - diced
• 1 cup cherry tomatoes - halved
• 2 ribs celery - diced
• 2 cups chicken broth (low salt)
• 3-4 tablespoons cajun seasoning - try to find a low salt version
• 1/2 cup heavy cream
• 2 tablespoons gumbo file (ground sasafrass)
• 1 pound lump crabmeat
• minced green onion to serve

1. Heat your skillet to medium - fry the bacon until is starts to get brown and crispy. Add in the onion and cook a couple more minutes, then the garlic, celery, and both peppers. Cut the corn off of the cob - I do this straight into the skillet to save dishes. Add the tomatoes. Now add a couple of tablespoons of cajun seasoning and stir, and then add in the chicken stock.
2. Simmer on medium until the vegetables are tender and most but not all of the stock has evaporated. You can stop at this point and finish it right before serving if you like.
3. Stir in the cream and bring to a simmer - taste and add additional seasoning if it needs it. Right before serving, stir in the file and the crab, and heat through. Serve topped with chopped green onions and a cold beer alongside!

center, garlic, cobs of corn, red bell pepper, cherry tomatoes, celery, chicken broth, cajun seasoning , heavy cream, gumbo file, lump crabmeat, green onion

Taken from food52.com/recipes/10905-crab-maque-choux (may not work)