Kip’s Spicy Crawfish Corn Mockshew (maque choux)2002-05-27
- Course: Side Dishes
- Yield : 10 servings
- Servings : 10 servings
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
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One spelling variation for this dish is “mock” choux. This is a spicy blend of Louisiana crawfish, corn, veggies and seasoning.
- 1 1/2 sticks butter
- 2 tbsp Jack Daniels Whiskey
- 1 bell pepper
- 1 large onion
- 1/4 cup garlic, minced
- 1-2 lbs crawfish
- 1 can Extra-Hot Rotel Tomatoes
- 1 tsp chili powder
- 2 cans whole kernel corn
- Salt and pepper to taste
Chop bell pepper and onion extra fine. In a bowl, add a teaspoon of the minced garlic to the chopped bell pepper and onion. Set aside.
In a medium-sized pot, melt the butter over medium heat. Now add the remaining garlic to the butter and slightly lower the heat. Simmer for 30 seconds and then add mixture of chopped bell pepper/onion.
Sauté these ingredients until the vegetables become slightly wilted (onions will begin to brown). Now add the Rotel Tomatoes (including the liquid in the can) and chili powder. Cook down for 7-10 minutes.
Add Jack Daniels Whiskey, 2 cans of corn (1 can drained, 1 can with liquid), and crawfish. Continue cooking until corn becomes tender and crawfish is cooked, making sure the moque 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.