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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Crawfish or Shrimp Maquechoux Recipe

Brought to you by 1870 Banana Courtyard

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Cook Time: 25 min	Prep Time: 30 min
Yield: 8 servings

Ingredients:
• 2 packages** frozen crawfish tails, thawed. OR 1 package crawfish and 1 pound fresh medium shrimp, peeled and deveined. SUBSTITUTE: If crawfish not available, use all shrimp. (**NOTE: crawfish tails are fairly widely available now, in the frozen seafood section, usually in 12 or 16 ounce packages. They are already parboiled, so don't overcook).
• ½ cup dry white wine
• juice of ½ lemon
• ½ teaspoon salt
• 6 cups of fresh white corn, cut off cob. NOTE: If white corn is not available substitute yellow corn, but it’s not as traditional. Substitute 1 pound frozen corn if fresh is not available, then you’ll need to reduce chicken stock (listed below) from 2 cups to 1 cup.
• 1/3 cup bacon drippings or olive oil
• 1 cup bell pepper, chopped
• 3 cups chopped onion
• ½ stick butter
• 2 tablespoons of heavy cream
• 2 cups chicken stock (homemade or canned. DO NOT use bouillon cubes.)
• 3 large Creole tomatoes, coarsely chopped (if good, flavorful fresh tomatoes aren’t available, substitute one can chopped tomatoes, drained).
• 1 teaspoon salt, or more, to enhance corn flavor
• 1 teaspoon (or more to taste) freshly ground black pepper OR Banana Courtyard Famous 3-Pep Seasoning.
• ½ teaspoon Tabasco or other hot sauce
• 2 tablespoons finely chopped fresh flat, Italian parsley. If ingredient not available, omit.

Instructions:
Marinate crawfish in the white wine, the juice of ½ lemon, and ½ teaspoon of the salt.

When you cut the kernels off the cob, then scrape the cob, with a knife, to get the liquid. Add the cob liquid. NOTE: If fresh corn isn't in season, substitute frozen corn and add 3 EXTRA tablespoons heavy cream in place of corn cob liquid.

In a large iron skillet, heat the oil or bacon drippings over medium heat.
Saute the bell peppers, about 3 minutes, then add onions (cover skillet to speed process).
When bell pepper and onion are softened, lower the heat (try not to brown them). Remove and reserve in a bowl.

Put the corn, corn liquid, butter, cream, remaining salt, and chicken stock in the skillet. Mix thoroughly. Cook on medium heat, 10 minutes, uncovered.

Add tomatoes, reserved onion and bell pepper, plus salt and pepper and cook over medium heat for 5 minutes, stirring frequently.

Discard Crawfish marinade, and add crawfish (and shrimp), then cook for 4-6 minutes, stirring frequently.
If mixture seems too dry, add 2-3 tablespoons of water, toward end of cooking period.

Taste for seasoning. Serve hot in wide soup bowls. This dish is even better when refrigerated for several hours or overnight and reheated before serving.

If you are already an experienced Cajun cook, please excuse the level of detail in this recipe.

Yield: 8 servings.

Notes:
Keeps well in refrigerator for a few days, getting better and better.