Best Crawfish And Corn Over Smoked Gouda Potatoes Recipes

Crawfish and Corn over Smoked Gouda Potatoes image

Provided by gailanng

Categories Crawfish

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

6 cups cubed peeled baking potatoes (about 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup shredded smoked gouda cheese
2 tablespoons butter
1 cup chopped onion
4 garlic cloves, minced
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 (16 ounce) package frozen cooked and peeled crawfish meat, thawed
1/2 cup chopped onion
fresh thyme, sprig (optional)

Steps:

To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potatoes to pan; add milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
To prepare crawfish, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn; saute 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper, and crawfish; saute 5 minutes or until thoroughly heated. Remove from heat; stir in green onions. Serve crawfish mixture over mashed potatoes. Garnish with thyme sprigs, if desired.

CRAWFISH AND CORN OVER SMOKED GOUDA POTATOES image

Categories Fish

Number Of Ingredients 19

Potatoes:
6 cups cubed peeled baking potato (about 1 1/2 lb)
2/3 cup 1% low-fat milk
1/4 tsp salt
1/4 tsp black pepper
3/4 cup (3 oz) shredded smoked gouda cheese
Crawfish:
2 tbsp butter
1 cup chopped onion
4 garlic cloves, minced
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground red pepper
1/4 tsp dried thyme
1/4 tsp black pepper
1 (16 oz) package frozen cooked pealed crawfish meat, thawed
1/2 cup chopped green onions
Fresh thyme sprigs

Steps:

1. To prepare the potatoes, place potato in a saucepan, cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; ad milk, 1/4 tsp salt and 1/4 tsp black pepper. Mash the potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm. 2. To prepare crawfish, melt butter in a large nonstick skillet over medium high heat. Add onions and garlic; saute 5 minutes. Stir in corn, saute 2 minutes. Add 1/2 tsp, paprika, red pepper, thyme, 1/4 tsp black pepper, and crawfish, saute 5 minutes or until thoroughly heated. Remove from heat, and stir in green onions. Serve the crawfish mixture over the mashed potatoes. Garnish with fresh thyme sprigs, if desired.