Crawfish Corn Maquechoux
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
corn kernels, canned
12oz each or 12 fresh ears of corn - cut off cob |
|
| ¼ | pound |
butter
|
|
| ½ | each |
green bell peppers
diced |
|
| ½ | each |
sweet red bell peppers
diced |
|
| 1 | each |
onions
diced |
|
| 1 | each |
tomatoes
diced |
|
| 1 | pound |
crawfish tails
cooked |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
corn kernels, canned
12oz each or 12 fresh ears of corn - cut off cob |
|
| 113.4 | g |
butter
|
|
| 0.5 | each |
green bell peppers
diced |
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 1 | each |
onions
diced |
|
| 1 | each |
tomatoes
diced |
|
| 453.6 | g |
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.
