You won’t find much of this Cajun staple dish made with fresh corn outside of Louisiana. They adore it every time I make it for someone. If crawfish is difficult to find, you can omit them for a vegetarian side dish or use fresh shrimp instead.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 ears fresh corn, husked
- ¼ cup butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 pound frozen peeled crawfish tails, thawed
- 3 green onions, sliced
- 1 ½ teaspoons white sugar
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- ¼ teaspoon cayenne pepper (Optional)
Instructions
- Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
- Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.
- You can leave out the crawfish for a vegetarian side dish, or you can substitute fresh shrimp if crawfish is hard to find.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 377 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and tasty. Ate as a meal.
Used shrimp since a crawfish has never been seen in this neck of the woods and substituted sambal oelek for the cayanne. Served over brown rice. Nice balanced flavour. Will make again when fresh corn is abundant.
This recipe is superb. I used fresh green prawn intead & served it with fresh home made damper. So simple but s iimmpressive…