Name: Crawfish Macquechou
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Fresh corn, husked - 8 ears; Butter - ¼ cup; Onion, chopped - 1; Green bell pepper, chopped - 1; Tomatoes, chopped - 2; Frozen peeled crawfish tails, thawed - 1 pound; Green onions, sliced - 3; White sugar - 1 ½ teaspoons; Salt - 1 teaspoon; Freshly ground black pepper - 2 teaspoons; Cayenne pepper (Optional) - ¼ teaspoon

Ingredients for - Crawfish Macquechou

1. Fresh corn, husked 8 ears

2. Butter ¼ cup

3. Onion, chopped 1

4. Green bell pepper, chopped 1

5. Tomatoes, chopped 2

6. Frozen peeled crawfish tails, thawed 1 pound

7. Green onions, sliced 3

8. White sugar 1 ½ teaspoons

9. Salt 1 teaspoon

10. Freshly ground black pepper 2 teaspoons

11. Cayenne pepper (Optional) ¼ teaspoon

How to cook deliciously - Crawfish Macquechou

1 . Stage

Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.

2 . Stage

Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.