Name: Crawfish Mirliton Corn Macque Choux
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1/2 stick unsalted butter; 3 cups fresh corn kernels; 1/2 cup chicken stock; 1 cup onion, chopped; 1/2 cup chopped bell pepper; 1/2 cup celery, chopped; 1 (10-ounce) can tomatoes, drained (recommended: Ro-tel); 2 teaspoons minced garlic; 2 teaspoons Cajun seasoning; 1 teaspoon salt; 1 teaspoon hot pepper sauce; 2 cups heavy cream; 3 mirlitons (chayote), cooked, peeled, and diced; 1 pound Louisiana crawfish tails; 2 tablespoons parsley leaves, minced; 3 tablespoons chopped green onions; Serving suggestion: 6 cups cooked rice, pasta, or polenta.

Directions

Heat butter in medium saucepot. Add corn and saute for 2 minutes. Add chicken stock, onion, bell pepper, celery, and tomatoes. Turn heat up and cook until all of the chicken stock has evaporated. Add garlic, Cajun seasoning, salt, hot sauce, and heavy cream. Bring to a boil. Add mirlitons and cook for an additional 5 minutes. Add crawfish tails and simmer for 10 minutes or until cream starts to reduce and thicken. Add parsley and green onions and stir to combine. Serve with rice, pasta, or polenta.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Patrick Mould, Louisiana School of Cooking

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Crawfish Mirliton Corn Macque Choux

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