Scale
Ingredients
- 2lb. shrimp, peeled and deveined or half crawfish and half shrimp (total 2 lbs.)
- I used 1lb. fresh shrimp and 1lb. thawed crawfish tails
- 6 cups fresh yellow or white corn (8 ears of corn)
- substitute 1 lb frozen corn if fresh corn isn’t available
- 1/3 cup olive oil or bacon grease ( I used olive oil)
- 1 cup heavy cream
- 1 tablespoon Louisiana liquid crawfish boil
- Louisiana Cajun seasoning to your liking (I use this instead of salt & pepper)
- 1 large chopped onion
- 1 large bell pepper chopped
- 3 large creole tomatoes diced
- 1/2 stick unsalted butter
- 1 clove minced garlic
- fresh parsley for garnish
Instructions
- Remove the kernels from the cob and set aside. If you don’t have fresh corn you can use frozen corn. In a large saucepan heat the oil over medium heat. Saute the onions, garlic, and bell peppers about 4 minutes.
- Once the onions, garlic, and bell peppers are softened remove them to a bowl and set aside. Pour the corn into the large saucepan, add the butter, heavy cream, and liquid crab boil.
- Cook on medium heat stirring the ingredients until thoroughly mixed together. Cook for 12 minutes.
- Add the shrimp, onions, garlic, bell peppers, and the tomatoes. Cook until the shrimp turn pink and opaque about 5 minutes. Stir frequently.
- Next, once the shrimp are cooked add the crawfish tails. Season the food to your liking with the Cajun seasoning. Cover the saucepan with a lid and continue to cook over medium heat for 10 minutes, stirring frequently.
- Serve in bowls while hot with rice or french bread. Garnish with parsley. This dish can be served year round.
- Category: Dinner
- Cuisine: Cajun