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Receta Crawfish Corn Macque Choux
by Global Cookbook

Crawfish Corn Macque Choux
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  Raciónes: 6

Ingredientes

  • 1/2 stk butter
  • 3 c. fresh cut corn
  • 1/2 c. chicken stock
  • 1 c. minced onion
  • 1/2 c. minced bell pepper
  • 1/2 c. minced celery
  • 2 tsp chopped garlic
  • 1 x (10 ounce.) can Rotel tomatoes liquid removed
  • 2 tsp Cajun or possibly Creole Seasoning
  • 1 tsp salt
  • 1 tsp warm sauce
  • 2 c. heavy cream
  • 1 lb Louisiana crawfish tails
  • 2 Tbsp. chopped parsley
  • 3 Tbsp. minced onion
  • 6 c. cooked rice

Direcciones

  1. "Macque Choux" is a dish which the Native Americans introduced to the Cajun & Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if which is all which is available.
  2. Heat butter in medium saucepot. Add in corn and saute/fry for 2 min.
  3. Add in chicken stock, onion, bell pepper, celery & Rotel tomatoes. Turn heat up and cook till all of chicken stock has evaporated.
  4. Add in garlic, Cajun or possibly Creole Seasoning, salt, warm sauce and heavy cream.
  5. Bring to a boil.
  6. Add in crawfish tails and simmer for 10 to 12 min till cream starts to reduce and thicken.
  7. Add in parsley and green onions. Serve with steamed white rice.
  8. Yields 6 servings.