About the recipe
This vibrant vegetable side dish gets a boost from plump crawfish tails. Since crawfish tails come already cooked, add them last to avoid overcooking.
Hands On Time: 30 minutes
Total Time: 30 minutes
6 tablespoons unsalted butter
1 red bell pepper, seeded and diced
1/2 red onion, diced
4 cloves garlic, minced
2 cups fresh or thawed frozen lima beans
2 ears yellow corn, kernels cut from the cob
1 pound crawfish tails
1/4 cup heavy cream
1 (0.75-ounce) package basil, leaves thinly sliced
2 tablespoons chopped Italian parsley
Kosher salt and freshly ground black pepper
In a large skillet, melt the butter over medium heat. When the butter is foamy, add the pepper and onion and cook until the onion turns translucent, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the lima beans and corn and cook until the vegetables are tender, about 10 minutes.
Add the crawfish and cream, and cook until cream thickens and crawfish have just firmed up, 3 to 5 minutes. Remove from the heat and stir in the basil and parsley. Season to taste with salt and pepper and serve.
Photo Credit: Ideabar Austin