Instructions: "Macque Choux" 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.

1. Heat butter in medium saucepot. Add corn and saute for 2 minutes.

2. Add chicken stock, onion, bell pepper, celery & Rotel tomatoes. Turn heat up and cook until all of chicken stock has evaporated.

3. Add garlic, Cajun or Creole 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.

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