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Cajun-Style Corn with Crayfish
Cajun-Style Corn with Crayfish
Yield: Makes 6 servings
This dish is an old Southern favorite known as "maque choux" in South Louisiana. If crayfish are not readily available in your area, use shrimp instead. Or, leave out the seafood entirely and enjoy a deliciously different side dish.
Ingredients:
6ears of corn
1tablespoon vegetable oil
1medium onion, chopped
1/2cup chopped green bell pepper
1/2cup chopped red bell pepper
1cup water
1teaspoon salt
1/8teaspoon black pepper
1/8teaspoon ground red pepper
3/4pound crayfish tail meat
Preparation:
1.Cut corn from cobs in two or three layers so that kernels are not left whole. Scrape cobs to remove remaining juice and pulp.2.Heat oil in large skillet over medium heat. Add onion and bell peppers; cook 5 minutes, stirring occasionally. Add corn, water, salt, black pepper and ground red pepper; bring to a boil. Reduce heat to low; simmer 10 to 15 minutes.3.Add crayfish; return mixture to a simmer. Cook 3 to 5 minutes or just until crayfish turn opaque. Garnish, if desired.
Nutritional Information:
Serving Size:
Sodium
631 mg
Protein
22 g
Fiber
5 g
Carbohydrate
38 g
Cholesterol
125 mg
Saturated Fat
1 g
Total Fat
5 g
Calories from Fat
15 %
Calories
262
Dietary Exchange:
Starch
2
Vegetable
1/2
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