CAUTION! Eat this ONLY if you are in good health, or wish to die happy.
12 ears of fresh corn. Cut half the depth of the kernal, and scrape the cob with the back of the knife., and fry in-
1/2 cup butter. Peel, seed, and chop about-
1/2 to one pound tomato. Dice-
Two medium bell peppers(Any color) and
Several Jalapenos. (Depending on your tolerance for heat)-Add-
A huge onion, diced. -Add-
about five large cloves of garlic, minced.- Add-
1/2 cup DRY white wine. (More or less,you just want to loosen it up a little)
Now simmer until the mixture thickens slightly, and gets glossy. Add-
A pound or so of peeled crawfish tails, and all the crawfish fat available.
(If you have guests on premesis, Now is the time to slip the thong off the hammer of your cooking sidearm. It's easier to stop them at the kitchen door, than it is to get their spoons out of your skillet!)
When it thickens again, add-
One cup Cream.
Now stir, using your off hand. Draw and cock your piece, divide your attention 80/20 between the kitchen door and the maque choux. (Usually a single shot across the bow, will control the horde until the maque choux is done.)
Now add Tony's and black pepper to taste.
Adjust the consistancy with either more wine or more cream and serve.
I developed this recipe as a side dish, but I have been known to dilute it a bit, and eat it as a soup.
The best vessel I have found to cook this in, has been a 14 inch cast iron skillet.
The best kitchen sidearm is a .45 black powder revolver. The smoke and sparks seem to cow the heathens better than that the candy a$$ .380!
12 ears of fresh corn. Cut half the depth of the kernal, and scrape the cob with the back of the knife., and fry in-
1/2 cup butter. Peel, seed, and chop about-
1/2 to one pound tomato. Dice-
Two medium bell peppers(Any color) and
Several Jalapenos. (Depending on your tolerance for heat)-Add-
A huge onion, diced. -Add-
about five large cloves of garlic, minced.- Add-
1/2 cup DRY white wine. (More or less,you just want to loosen it up a little)
Now simmer until the mixture thickens slightly, and gets glossy. Add-
A pound or so of peeled crawfish tails, and all the crawfish fat available.
(If you have guests on premesis, Now is the time to slip the thong off the hammer of your cooking sidearm. It's easier to stop them at the kitchen door, than it is to get their spoons out of your skillet!)
When it thickens again, add-
One cup Cream.
Now stir, using your off hand. Draw and cock your piece, divide your attention 80/20 between the kitchen door and the maque choux. (Usually a single shot across the bow, will control the horde until the maque choux is done.)
Now add Tony's and black pepper to taste.
Adjust the consistancy with either more wine or more cream and serve.
I developed this recipe as a side dish, but I have been known to dilute it a bit, and eat it as a soup.
The best vessel I have found to cook this in, has been a 14 inch cast iron skillet.
The best kitchen sidearm is a .45 black powder revolver. The smoke and sparks seem to cow the heathens better than that the candy a$$ .380!
