Crawfish Corn Maque Choux

Submitted by JeriBinNC

"This is from Low-Calorie Cajun Cooking by Enola Prudhomme. You can substitute shrimp or strips of chicken breast for the crawfish if, like me, you live where crawfish is not available."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 (10 ounce) packages frozen whole kernel corn
• 1 tablespoon reduced-calorie margarine
• 1 cup onion, finely chopped
• 1⁄3 cup green bell pepper, finely chopped
• 1⁄3 cup celery, finely chopped
• 2 cups evaporated skim milk
• 1 cup chicken stock
• 1 lb crawfish tail, peeled and deveined
• 1⁄3 cup green onion, finely chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon white pepper

directions

1. Place the corn in a food processor or blender and process until the kernels are chopped and resemble cream-style corn. Set aside.
2. In a large Dutch oven over high heat, melt the margarine.
3. Add the onions, bell pepper, and celery and saute for 10 minutes, stirring frequently.
4. Reduce the heat to medium and stir in the corn, milk, and stock.
5. Cook, stirring frequently, for 15 minutes.
6. Spray the inside of a large skillet with nonstick spray and place over high heat.
7. Add the crawfish, green onions, salt and pepper.
8. Saute for 5 minutes, then add the corn mixture.
9. Simmer, covered, for 10 minutes, stirring often to prevent burning.