Ingredients Jump to Instructions ↓

  1. 1 bag(s) (12 Ounce ) Sweet yellow corn , frozen 1 tablespoon(s) margarine

  2. 1/2 cup(s) onion

  3. 1/4 cup(s) green bell pepper , finely chopped 25 cup(s) celery , finely chopped 1 cup(s) low fat milk

  4. 1/2 cup(s) Chicken Broth

  5. 1/2 pound(s) crawfish

  6. 1/4 cup(s) scallions

  7. 1/8 teaspoon(s) red pepper

  8. 3 tablespoon(s) sugar

Instructions Jump to Ingredients ↑

  1. In a Dutch oven saute the onions, bell peppers and celery over high heat for 10 minutes stirring frequently.

  2. If you are using fresh corn on the cob, milk the cobs to get the liquid from the cobs and add this to the low fat milk.

  3. Reduce the heat to medium, and stir in the corn, low fat milk (and the cob milk if using fresh corn) and the stock. cook for 15 minutes stirring frequently.

  4. In a large skillet over high heat saute the crawfish, scallions, sugar, salt and red pepper for 5 minutes. Add the corn mixture and saute for an additional 10 minutes stirring frequently.


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