Crawfish Corn Macque Choux
"Macque Choux" is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if that is all that is available.

Ingredients:
one-half stick butter
3 cups fresh cut corn
one-half cup chicken stock
1 cup chopped onion
one-half cup chopped bell pepper
one-half cup chopped celery
2 teaspoons minced garlic
1 10 oz. can Rotel tomatoes drained
2 teaspoons Tony Chachere's Creole Seasoning
1 teaspoon salt
1 teaspoon hot sauce
2 cups heavy cream
1 lb. Louisiana crawfish tails
2 tablespoons minced parsley
3 tablespoons chopped onion
6 cups cooked rice


Directions:
1. Heat butter in medium saucepot. Add corn and sauté for 2 minutes.
2. Add chicken stock, onion, bell pepper, celery & Rotel tomatoes. Turn heat up and cook until all of chicken stock has evaporated.
3. Add garlic, Tony Chachere's Creole Seasoning, salt, hot sauce 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.
Yields 6 servings.


Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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