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Crawfish And Corn Over Smoked Gouda Potatoes

Healthycooking's picture
Ingredients
  Cubed peeled baking crawfish 6 Cup (96 tbs)
  Low fat milk 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Butter 2 Tablespoon
  Shredded smoked gouda cheese 3 Ounce (3/4 Cup)
  Chopped onion 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Fresh corn kernels 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Frozen cooked peeled crawfish meat 16 Ounce, thawed (1 Package)
  Chopped green onions 1⁄2 Cup (8 tbs)
Directions

1. To prepare the potatoes, place potato in a saucepan,- cover with
water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan,- add milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash the potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
2. To prepare crawfish, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic,- saute 5 minutes. Stir in corn,-saute 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper, and crawfish,- saute 5 minutes or until thoroughly heated. Remove from heat, and stir in green onions.

Recipe Summary

Method: 
Saute
Ingredient: 
Corn

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