CRAWFISH AND CORN OVER SMOKED GOUDA POTATOES

CRAWFISH AND CORN OVER SMOKED GOUDA POTATOES image

Categories Fish

Number Of Ingredients 19

Previous Next

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.