Ingredients
- 5 slices of bacon, sliced
- 1⁄2 cup onion, diced
- 1⁄2 cup red bell pepper, diced
- 2 ears corn, kernels cut off
- 2 medium zucchini, seeds removed & diced
- 2 medium yellow summer squash, seeds removed & diced
- 1 tbsp garlic, minced
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
- 1 tsp your favorite Creole seasoning blend
- 1 lb Louisiana crawfish tails
- 2 Tbsp butter
- 1 bunch green onions, green parts sliced
Directions
- In a large deep skillet over medium heat, render bacon until most of the fat is removed but the bacon is still soft.
- Add all remaining ingredients except for the crawfish, butter and green onions and sauté for 4-5 minutes until vegetables are softened.
- Add crawfish and cook for 2 more minutes, just until the crawfish is warmed through. Turn off the heat and blend in the butter.
- Remove to a serving dish and garnish with green onions.
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