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Categories:
unsalted butter yellow onions celery red bell peppers garlic fresh white corn kernels chicken stock crawfish tails salt heavy cream rice green onions tomatoes paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 82 - Published at: 2 years agoIngredients
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped red bell peppers
- 1 teaspoon minced garlic
- 3 teaspoons Essence, recipe follows
- 4 cups fresh white corn kernels
- 1/2 cup chicken stock
- 8 ounces cooked crawfish tails
- 1/4 teaspoon salt
- 2/3 cup heavy cream
- Rice, as accompaniment
- Chopped green onions, garnish
- Finely diced tomatoes, garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Method
- In a large saucepan or skillet, melt the butter over medium-high heat.
- Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes.
- Add the garlic and 1 teaspoon of the Essence, and cook, stirring, for 1 minute.
- Add the corn and cook, stirring, until fragrant and just golden, about 5 minutes.
- Add 1/4 cup of the chicken stock and cook until almost all evaporated, about 2 minutes.
- Add the remaining 1/4 cup of stock and cook until almost all evaporated, about 2 minutes.
- Add the crawfish, remaining 2 teaspoons of Essence, and salt, and cook, stirring, for 1 minute.
- Add the cream, bring to a boil, and cook until the crawfish are warmed through and the sauce is thickened, 3 to 4 minutes.
- Remove from the heat and serve with rice, garnished with the green onions and tomato concasse.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William Morrow, 1993.
