Kip’s Spicy Crawfish Corn Mockshew (maque choux)

Step 1

Chop bell pepper and onion extra fine. In a bowl, add a teaspoon of the minced garlic to the chopped bell pepper and onion. Set aside.

Step 2

In a medium-sized pot, melt the butter over medium heat. Now add the remaining garlic to the butter and slightly lower the heat. Simmer for 30 seconds and then add mixture of chopped bell pepper/onion.

Step 3

Sauté these ingredients until the vegetables become slightly wilted (onions will begin to brown). Now add the Rotel Tomatoes (including the liquid in the can) and chili powder. Cook down for 7-10 minutes.

Step 4

Add Jack Daniels Whiskey, 2 cans of corn (1 can drained, 1 can with liquid), and crawfish. Continue cooking until corn becomes tender and crawfish is cooked, making sure the moque choux continues to have liquid in the pot. If liquid vaporizes, add small amounts of water to prevent sticking and keep true flavor.

Step 5

Serve over rice, or eat it plain.