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Cajun Corn with Crayfish

Serves: 6
Total Calories: 57
Prep time:
Cook time:
Total time:

Ingredients

6 ears cornstarch on the cob
1 tablespoon oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 cup water
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
3/4 pound crayfish tail meat (substitute shrimp meat if crayfish is not available)

Directions:

Cut corn from cobs in two or three layers so that kernels are not let whole. Scrape cobs to remove remaining juice and pulp.

Heat oil in a 10” or 12” Dutch oven, over medium heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add corn, water, salt, black and red pepper; bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes.

Add crayfish; return mixture to a simmer. Cook 3 to 5 minutes or just until crayfish turns opaque.

Nutritional Facts:

Serves: 6
Total Calories: 57
Calories from Fat: 25

This Cajun Corn with Crayfish recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.


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