Crawfish Corn Maquechoux

40 minutes Prep: 10 minutes Cook: 30 minutes

560 calories per serving view nutrition facts

4-6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	cans	corn kernels, canned	12oz each or 12 fresh ears of corn - cut off cob
1/4	pound	butter
1/2	each	green bell pepper	diced
1/2	each	sweet red bell pepper	diced
1	each	onion	diced
1	each	tomato	diced
1	pound	crawfish tails	cooked
1	x	salt and black pepper

Directions

Melt butter.

Add veggies and cook, covered, until onions are translucent and corn is beginning to be tender (if using fresh corn).

Add crawfish for last 10 minutes of cooking and continue cooking until corn is tender.

Freeze if desired.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 528g

Amount per Serving

Calories 560 44% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 15.0g	77%
Trans Fat 0.0g
Cholesterol 212mg	71%
Sodium 1162mg	48%
Total Carbohydrate 61.0g	20%
Dietary Fiber 7.0g	28%
Sugars 12.0g
Protein 28.0g	56%

Vitamin A	34%		Vitamin C	67%
Calcium	10%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Broccoli: Page 6

Last Recipes Viewed

Recipe Bite

Cilantro

by Mark R. Vogel

Cilantro is one of those foods that people either love or hate. Interestingly, the regions of the world where...

Member Review

Patti's Jambalaya

I cut back a little on the Cayenne (others may want to double up). I also added 2 large garlic cloves, chopped fine. I used medium-sized frozen shrimp (yeah, I know, lol) but took the tails off and cut them in half for more bites to the spoonful! WOW!! 5 stars!