Crawfish And Corn Over Smoked Gouda Potatoes
|Cubed peeled baking crawfish||6 Cup (96 tbs)|
|Low fat milk||2⁄3 Cup (10.67 tbs)|
|Black pepper||1⁄4 Teaspoon|
|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)|
|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)|
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.