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Sides & Veg
Corn

Kat's Corn & Crawfish

one-half stick butter
3 cups fresh cut corn
one-half cup chicken stock
1 cup chopped onion
one-half cup chopped bell pepper
one-half cup chopped celery
2 teaspoons minced garlic
1 10 oz. can  tomatoes drained
2 teaspoons  Creole Seasoning
1 teaspoon salt
1 teaspoon hot sauce
2 cups heavy cream
1 lb. Louisiana crawfish tails
2 tablespoons minced parsley
3 tablespoons chopped onion
6 cups cooked rice
 
Heat butter in medium saucepot. Add corn and sauté for 2 minutes.
 Add chicken stock, onion, bell pepper, celery &  tomatoes. Turn heat up and cook until all of chicken stock has evaporated.
 Add garlic, Creole Seasoning, salt, hot sauce and heavy cream. Bring to a boil.
Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
Add parsley and green onions. Serve with steamed white rice.

1837

  Victoria becomes queen of Great Britain . Mob kills Elijah P. Lovejoy, Illinois abolitionist publisher.