Here we are in the peak of crawfish season, and I have
a great recipe to utilize all of our wonderful Louisiana crawfish.
You can use this dish as a side or as a main dish over rice. You
can also make this dish into a warm and hearty soup by adding stock.
- 8 ears fresh corn
- 1 pound crawfish tails
- ¼ cup vegetable oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/4 cup diced garlic
- 2 cups coarsely chopped tomatoes
- 2 tbsps tomato sauce
- 1 cup sliced green onions
- salt and black pepper to taste
Select tender, well-developed ears of corn and remove husks and
silk. 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. In a 3-quart cast
iron dutch oven, heat vegetable oil over medium-high heat. Sauté
corn, onions, celery, bell pepper and garlic approximately 15-20
minutes or until vegetables are wilted and corn begins to tenderize.
Add tomatoes, tomato sauce and crawfish. Continue cooking until
juice from the tomatoes and crawfish are rendered into the dish,
approximately 15-20 minutes. Add green onions and season to taste
using salt and pepper. Continue to cook an additional 15 minutes
or until full flavor of corn and crawfish is developed into the
dish. Serve as a vegetable or add stock to create soup.