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Crawfish-Corn Maque Choux
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2 tablespoons unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped red bell peppers
1 teaspoon minced garlic
3 teaspoons Essence, recipe follows
4 cups fresh white corn kernels
1/2 cup chicken stock
8 ounces cooked crawfish tails
1/4 teaspoon salt
2/3 cup heavy cream
Rice, as accompaniment
Chopped green onions, garnish
Finely diced tomatoes, garnish
In a large saucepan or skillet, melt the butter over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and 1 teaspoon of the Essence, and cook, stirring, for 1 minute. Add the corn and cook, stirring, until fragrant and just golden, about 5 minutes. Add 1/4 cup of the chicken stock and cook until almost all evaporated, about 2 minutes. Add the remaining 1/4 cup of stock and cook until almost all evaporated, about 2 minutes. Add the crawfish, remaining 2 teaspoons of Essence, and salt, and cook, stirring, for 1 minute. Add the cream, bring to a boil, and cook until the crawfish are warmed through and the sauce is thickened, 3 to 4 minutes.
Remove from the heat and serve with rice, garnished with the green onions and tomato concasse.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
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Other Recipes from this Episode
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