Crawfish Corn Macque Choux

""Macque Choux"" (mock shoo) is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if that is all that is available. Ingredients: 1/2 stick butter 3 cups fresh cut corn 1/2 cup chicken stock 1 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery 2 teaspoons minced garlic One 10-ounce can tomatoes drained 2 teaspoons Cajun seasoning 1 teaspoon salt 1 teaspoon hot sauce 2 cups heavy cream 1 pound Louisiana crawfish tails 2 tablespoons minced parsley 3 tablespoons chopped onion 6 cups cooked rice Directions: 1. Heat butter in medium saucepot. Add corn and saute for 2 minutes. 2. Add chicken stock, onion, bell pepper, celery & tomatoes. Turn heat up and cook until all of chicken stock has evaporated. 3. Add garlic, Cajun seasoning, salt, hot sauce and heavy cream. Bring to a boil. 4. Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken. 5. Add parsley and green onions. Serve with steamed white rice. Yields 6 servings. Recipe compliments of Chef Patrick Mould.

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