Crawfish And Corn Maque Choux Soup Recipes

CRAWFISH CORN MAQUE CHOUX

Steps:

• Place the corn in a food processor or blender and process until the kernels are chopped and resemble cream-style corn. Set aside.
• In a large Dutch oven over high heat, melt the margarine.
• Add the onions, bell pepper, and celery and saute for 10 minutes, stirring frequently.
• Reduce the heat to medium and stir in the corn, milk, and stock.
• Cook, stirring frequently, for 15 minutes.
• Spray the inside of a large skillet with nonstick spray and place over high heat.
• Add the crawfish, green onions, salt and pepper.
• Saute for 5 minutes, then add the corn mixture.
• Simmer, covered, for 10 minutes, stirring often to prevent burning.

CRAWFISH AND CORN MAQUE CHOUX

Steps:

• Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
• Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
• Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
• Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
• Add parsley and green onions. Serve with steamed white rice.

CRAWFISH MIRLITON CORN MACQUE CHOUX

Steps:

• Heat butter in medium saucepot. Add corn and saute for 2 minutes. Add chicken stock, onion, bell pepper, celery, and tomatoes. Turn heat up and cook until all of the chicken stock has evaporated. Add garlic, Cajun seasoning, salt, hot sauce, and heavy cream. Bring to a boil. Add mirlitons and cook for an additional 5 minutes. Add crawfish tails and simmer for 10 minutes or until cream starts to reduce and thicken. Add parsley and green onions and stir to combine. Serve with rice, pasta, or polenta.

CAJUN CORN MAQUE CHOUX

Steps:

• 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
• 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
• 3. Serve garnished with the scallion greens and reserved bacon.

CRAWFISH AND CORN SOUP

Steps:

• Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
• Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

CRAWFISH MACQUECHOU

Steps:

• Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
• Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.