MAKES 12 SERVINGS
- 6 tablespoons unsalted butter, in all
- 3/4 cup finely diced red pepper
- 3/4 cup finely diced green pepper
- 3/4 cup finely diced celery
- 1 bunch scallions, thinly sliced, keep green and white separate
- 1 cup finely diced purple onions
- 2 quarts fresh sweet corn (or frozen and thawed if fresh corn is unavailable)
- 2 tablespoons salt
- 2 tablespoons sugar
- 1/4 tablespoon black pepper
- 2 teaspoons cayenne pepper
- 1/2 cup heavy cream
- 1/4 cup minced fresh thyme
- 3/4 to 1 pound Louisiana crawfish tails
Melt 4 tablespoons butter in sauté pan and add red and green bell peppers, celery, purple onions, and scallion whites. Cook gently until softened. Add corn, salt, sugar, and black and cayenne peppers to pan and continue to cook gently for 5 more minutes.
Pour in heavy cream and bring to a simmer for 4 minutes. Remove from heat and add scallion tops and thyme. Stir to incorporate. This is the base for the macque choux. The vegetable base may be cooled and heated later.
To serve, melt 2 tablespoons of unsalted butter in a medium to large pot, add crawfish tails, and sauté for 2 minutes. Stir vegetable base into sautéed crawfish and butter, along with 1/4 cup of water or stock, and allow to cook together for 5 to 8 minutes to allow all flavors to combine and liquid to evaporate. Serve at once.