Crawfish and Corn over Smoked Gouda Potatoes

Name: Crawfish and Corn over Smoked Gouda Potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 6 cups cubed peeled baking potatoes (about 1/2 pounds); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup shredded smoked gouda cheese; 2 tablespoons butter; 1 cup chopped onion; 4 garlic cloves, minced; 1 1/2 cups fresh corn kernels (about 3 ears); 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon ground red pepper; 1 (16 ounce) package frozen cooked and peeled crawfish meat, thawed; 1/2 cup chopped onion; fresh thyme, sprig (optional)

Be the first to review this recipe

Recipe by gailanng

From Cooking Light.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

6

cups cubed peeled baking potatoes (about 1/2 pounds)
¹⁄₄

teaspoon salt
¹⁄₄

teaspoon black pepper
³⁄₄

cup shredded smoked gouda cheese
Crawfish
2

tablespoons butter
1

cup chopped onion
4

garlic cloves, minced
1 ¹⁄₂

cups fresh corn kernels (about 3 ears)
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon paprika
¹⁄₄

teaspoon ground red pepper
1

(16 ounce) package frozen cooked and peeled crawfish meat, thawed
¹⁄₂

cup chopped onion
fresh thyme, sprig (optional)

DIRECTIONS

To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potatoes to pan; add milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
To prepare crawfish, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn; saute 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper, and crawfish; saute 5 minutes or until thoroughly heated. Remove from heat; stir in green onions. Serve crawfish mixture over mashed potatoes. Garnish with thyme sprigs, if desired.

Submit a Recipe Correction