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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
- "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.
- 1. Heat butter in medium saucepot. Add in corn and saute/fry for 2 min.
- 2. Add in chicken stock, onion, bell pepper, celery & Rotel tomatoes. Turn heat up and cook till all of chicken stock has evaporated.
- 3. Add in garlic, Cajun or possibly Creole Seasoning, salt, warm sauce and heavy cream.
- Bring to a boil.
- 4. Add in crawfish tails and simmer for 10 to 12 min till cream starts to reduce and thicken.
- 5. Add in parsley and green onions. Serve with steamed white rice.
- Yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 6 servings | |
| Calories 515 | |
| Calories from Fat 212 | 41% |
| Total Fat 24.11g | 30% |
| Saturated Fat 14.4g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 595mg | 25% |
| Potassium 528mg | 15% |
| Total Carbs 56.55g | 15% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.65g | 2% |
| Protein 18.31g | 29% |
