Tre'S Cajun Crawfish Maque Choux (Mock Shoe) - cooking recipe

Ingredients

6 slices bacon
1 lb cleaned crawfish tail
2 tablespoons butter
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
1 jalapeno, finely chopped (optional)
3 garlic cloves, minced
4 cups corn kernels, frozen
2 tomatoes, peeled, seeded and chopped
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning, to taste
1 cup chicken broth

Preparation

Cook bacon in a frying pan until crisp.
Drain on paper towels, crumble and set aside.
Melt butter in the bacon fat over medium heat.
Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
Stir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more minutes, stirring occasionally.
Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
Remove from heat.
Stir in crumbled bacon and serve.