Crawfish Maque Choux

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add diced onions, celery, and bell pepper; sauté for 5-7 minutes until the vegetables begin to soften and become fragrant.

Add crawfish tails to the pot and stir well to combine with the vegetables. Cook for 3-4 minutes, stirring occasionally, until the crawfish begins to release its flavors into the oil.

Pour in the 15-ounce can of tomato sauce with bits and the 8-ounce can of mushroom stems and pieces (including liquid). Stir thoroughly to incorporate all ingredients.

Add both 12-ounce cans of shoe peg corn (with liquid) to the pot. Season with salt and hot sauce, stirring to distribute the seasonings evenly throughout the mixture.

Reduce heat to medium and bring the mixture to a gentle simmer. Allow to cook uncovered for 12-15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

Slice the green onions, separating the white and light green parts from the dark green tops. Finely chop the parsley sprigs.

Stir in the white and light green parts of the green onions along with the chopped parsley. Simmer for an additional 2-3 minutes to warm through.

Taste and adjust seasoning with additional salt or hot sauce as needed. Garnish with the reserved dark green tops of the green onions and serve hot in bowls or over rice.