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TYE HEBERT’S CORN MAQUE CHOUX MINI PIES 1 tablespoon of butter 1 onion, diced ½ bell pepper, diced 1 can whole kernel corn ½ cap crab boil ¼ cup Zydeco Chop Chop 1 can cream-style corn 1 can cream of mushroom soup ½ can cream of shrimp
Preheat oven to 350 degrees. In a six-quart pot on the stovetop, sauté onion and bell pepper in butter until onions are opaque and bell peppers are light in color and soft. Add whole kernel corn, undrained, crab boil and Zydeco Chop Chop. Cook on medium until most liquid has cooked oﬀ. Do not rush this process; this is the key to not having crunchy veggies in your food. Once liquid is mostly gone, add cream-style corn, cream of mushroom soup and cream of shrimp. Cook for 10 minutes. Add heavy whipping cream, cornstarch and Rotel. Let cook for 10 minutes. Once the base is completed, add crawﬁsh and claw meat. Cook for 10 mins or until seafood is fully cooked. Season to taste. Cook pie shells in oven until light brown in color. Add maque choux to pie shells. Cover in scallions and cheese. Bake until cheese has melted, approximately 10 minutes. Serve and enjoy! 54
¼ cup heavy whipping cream 2 tablespoons cornstarch ½ can Rotel hot diced tomatoes 1 pound Louisiana crawﬁsh tails 1 pound crab claw meat Boudin&Cracklins.com seasoning Mini pie shells ½ scallions, diced Shredded cheese
337 Insider Info All the ingredients in this recipe, including Zydeco Chop Chop, can be found at South End Mart.
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Feb/ March 2016 - Vol. 2, Issue 1