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Kip's Spicy Crawfish Corn Mockshew (maque choux) Side Dishes
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Submitted by Kip Alexandre` Faulk
Kaplan, LA
on Monday, May 27, 2002
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| Makes: | 10 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 50 minutes |
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A spicy blend of Louisiana crawfish, corn, veggies, and seasoning that will tickle the tastebuds of everyone who dares to try it. A truly fabulous dish, this corn creation will make the Louisianian proud, and make the newcomer a Cajun-at-large! |
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| Ingredients |
| 1 1/2 stick butter |
2 tbsp Jack Daniels Whiskey |
| 1 bell pepper, large |
1 onion, large |
| 1/4 cup garlic, minced |
1-2 pounds crawfish |
| 1 can Extra-Hot Rotel Tomatoes |
1 tsp chili powder |
| 2 cans whole kernel corn |
salt to taste |
| pepper to taste |
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| | | Directions | Chop bell pepper and onion into small pieces. Place the chopped bell
pepper and onion in a bowl and add a teaspoon of garlic to the
mixture. Set aside.
In a medium-sized pot, melt the 1 1/2 sticks of butter. Now add the
remaining garlic to the butter and slightly lower the heat. Simmer
for 30 seconds and then add seasoning mixture (bell pepper, onions,
and garlic) to the butter mixture.
Saute' these ingredients until the vegetables become slightly wilted
(onions will begin to brown). Now add the Rotel Tomatoes w/ its
liquid contents and chili powder. Cook down for 7-10 minutes. Now
add Jack Daniels Whiskey, 2 cans of whole kernel corn
(1 can drained, 1 can with liquid), and crawfish. Continue cooking
until corn becomes tender and crawfish is cooked, making sure the
mock choux continues to have liquid in the pot. If liquid vaporizes,
add small amounts of water to prevent sticking and keep true flavor.
Serve over rice, or eat it plain. *Although Jack Daniels Whiskey is used in the cooking process, the dish remains alcohol free as the alcohol in the whiskey is cooked out and the true flavor of the whiskey remains in the dish. |
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| | | Recommended Sides |  Printer-friendly Page
 Send this Recipe to a Friend | | Rice Dressing aka Dirty Rice | |
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