Johnny On The Bayou

• Macque Choux
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 large cloves garlic - minced
• 1 cup chopped tomato (I use cherry tomatoes in winter when the big guys aren't good)
• 1 cup corn (use frozen if corn is out of season)
• 1 tablespoon Cajun seasoning (Try to get a low salt variety - we use Joe's Stuff from the New Orleans School Of Cooking - or of course you can mix up your own if you are so inclined)
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1 teaspoon minced fresh marjoram
• 2 tablespoons chopped fresh parsley
• 1 cup jumbo lump crab meat
• 1 jalapeno or fresno pepper - seeded and diced
• olive oil
• cayenne pepper if that's how you roll (I DO!)
• Johnny Cakes
• 1 cup stone ground cornmeal
• 1 cup boiling water
• 1/2 cup buttermilk (full fat is better!)
• a good pinch of salt
• a big scoop of duck fat

1. Add enough olive oil to a skillet to cover the bottom. Heat to medium-high and add in the onions. Saute until they begin to sweat, then add the peppers, celery and garlic. Add the cajun seasoning. After a couple more minutes add in the tomato and corn. After a couple MORE minutes add the wine, and cook until it has mostly evaporated. Now stir in the cream and marjoram, and gently stir in the crab. Taste for salt / heat - you may need more seasoning or just some straight cayenne if you want it spicy. Turn off the heat until you are ready to serve.
2. When the Johnny cakes are ready, turn the heat back on and stir in the parsley.
3. Stir the salt and cornmeal together in a metal bowl. Pour BOILING water in, and stir it all together - this will form a thick paste. Let that rest for several minutes, then stir in the buttermilk.
4. Heat the duck fat to fairly hot - if you have a good seasoned iron skillet use that, if not use a no-stick. Scoop the batter into the pan and flatten it slightly (I use a dough scooper thing). Fry until it is crispy and brown, then flip and brown the other side.
5. Serve each cake with a nice dollop of macque choux. Laissez les bons temps rouler!!!!

yellow onion, celery, green bell pepper, garlic, tomato, corn, cajun seasoning, white wine, heavy cream, fresh marjoram, parsley, jumbo lump crab meat, pepper, olive oil, cayenne pepper, johnny cakes, stone ground cornmeal, boiling water, buttermilk, salt

Taken from food52.com/recipes/16939-johnny-on-the-bayou (may not work)