Photo by Denny Culbert

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Serves 4 as an entree; 8 as a side dish

  • 8 ears fresh corn
  • 8 slices bacon
  • 1 medium onion, finely diced
  • 3 tablespoons butter, divided
  • 1 red bell pepper
  • 4 teaspoons creole seasoning, divided
  • 2 ripe tomatoes, peeled, seeded and diced
  • 2 tablespoons finely diced tasso or country ham
  • 2 bunches green onions, thinly sliced
  • ½ cup heavy cream
  • 1 pound diced andouille sausage
  • 1 pound peeled, cleaned crawfish
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chervil
  • Salt and black pepper to taste
  • 4 cups steamed white rice
  1. Husk and clean corn. Cut tops of kernels off cobs then, using the back of the knife, scrape the sweet corn milk from cobs. Set aside.
  2. Dice bacon and cook until crispy in a large sauté pan. Remove and drain, reserving fat in pan. Add onion and 2 tablespoons butter to pan. Cover and cook on medium-low heat until soft and translucent.
  3. While onions are cooking, roast red pepper on an open flame until black on all sides. Place pepper in a paper bag to steam and loosen skin for 5 minutes. Scrub off the black skin under running water and finely dice.
  4. Add corn kernels and milk to cooked onions with 2 teaspoons creole seasoning. Cook on medium heat uncovered, stirring and scraping the bottom of the pan often. When the corn has cooked for about 5 minutes, add tomatoes, tasso, green onions, and remaining 2 teaspoons creole seasoning. Continue cooking until tomatoes start to break down, about 5 minutes. Add diced red peppers and heavy cream.
  5. Increase heat to medium and add sausage and crawfish. Cook for 3 minutes then stir in remaining tablespoon of butter, bacon, and chopped herbs, and season with salt and pepper. Serve over rice.

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