Cajun Corn with Crayfish

Serves: 6
Total Calories: 57
Prep time:
Cook time:
Total time:


6 ears cornstarch on the cob
1 tablespoon oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 cup water
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
3/4 pound crayfish tail meat (substitute shrimp meat if crayfish is not available)


Cut corn from cobs in two or three layers so that kernels are not let whole. Scrape cobs to remove remaining juice and pulp.

Heat oil in a 10” or 12” Dutch oven, over medium heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add corn, water, salt, black and red pepper; bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes.

Add crayfish; return mixture to a simmer. Cook 3 to 5 minutes or just until crayfish turns opaque.

Nutritional Facts:

Serves: 6
Total Calories: 57
Calories from Fat: 25

This Cajun Corn with Crayfish recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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