It's summer in the South, so that means it's time for CORN!
Ours isn't ready yet, but my uncle's has come in and it is beyond YUMMY!
Here's a local dish that is really popular and perfect for using the Summer bounty!
Ingredients:
Ours isn't ready yet, but my uncle's has come in and it is beyond YUMMY!
Here's a local dish that is really popular and perfect for using the Summer bounty!
Crawfish Corn Maque Choux
From “After the Hunt” by Chef John Folse
Serves 4 to 6
Ingredients:
- 1 pound crawfish tails
- 8 ears fresh corn
- 1/4 cup vegetable oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1/4 cup diced garlic
- 2 cups coarsely chopped tomatoes
- 2 tablespoons tomato sauce
- 1 cup sliced green onions
- Salt and black pepper to taste
- Granulated garlic to taste
Instructions:
1. Select tender, well-developed ears of corn and remove husks and silk.
2. Using a sharp knife, cut lengthwise through the kernels to remove them from the cob. Scrape each cob using the blade of the knife to remove all milk and additional pulp from the corn. This is important because the richness of the dish will depend on how much milk and pulp can be scraped from the cobs.
3. In a 3-quart Dutch oven, heat vegetable oil over medium-high heat. Sauté corn, onions, celery, bell peppers and diced garlic 15-20 minutes or until vegetables are wilted and corn begins to tenderize.
4. Add tomatoes, tomato sauce and crawfish. Continue cooking 15-20 minutes or until juice from the tomatoes and crawfish are rendered into the dish.
5. Add green onions and season to taste using salt, pepper, and granulated garlic.
6. Cook an additional 15 minutes or until full flavor of corn and crawfish is developed into the dish. Serve as a side dish or add stock to create soup.
Notes: we also substitute crab and shrimp, based on what we have on hand. And we tend to thicken ours by using V-8 juice and tomato sauce, and using a touch of broth, if needed.
2. Using a sharp knife, cut lengthwise through the kernels to remove them from the cob. Scrape each cob using the blade of the knife to remove all milk and additional pulp from the corn. This is important because the richness of the dish will depend on how much milk and pulp can be scraped from the cobs.
3. In a 3-quart Dutch oven, heat vegetable oil over medium-high heat. Sauté corn, onions, celery, bell peppers and diced garlic 15-20 minutes or until vegetables are wilted and corn begins to tenderize.
4. Add tomatoes, tomato sauce and crawfish. Continue cooking 15-20 minutes or until juice from the tomatoes and crawfish are rendered into the dish.
5. Add green onions and season to taste using salt, pepper, and granulated garlic.
6. Cook an additional 15 minutes or until full flavor of corn and crawfish is developed into the dish. Serve as a side dish or add stock to create soup.
Notes: we also substitute crab and shrimp, based on what we have on hand. And we tend to thicken ours by using V-8 juice and tomato sauce, and using a touch of broth, if needed.
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