Crawfish Corn Maque Choux Recipes

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CRAWFISH AND CORN MAQUE CHOUX



Crawfish and Corn Maque Choux image

Maque Choux" (pronounced mock-shoe) is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup butter
3 cups fresh cut corn or 3 cups frozen corn
1/2 cup chicken stock
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced
1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can canned tomatoes, drained
2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
salt
2 cups heavy cream
1 lb crawfish tail, preferably Louisiana crawfish tails
2 tablespoons parsley, chopped
3 tablespoons green onions, chopped

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.

Nutrition Facts : Calories 499, Fat 39.2, SaturatedFat 23.5, Cholesterol 210.5, Sodium 372.8, Carbohydrate 24.2, Fiber 2.7, Sugar 5.5, Protein 16.9

CRAWFISH CORN MAQUE CHOUX



Crawfish Corn Maque Choux image

This is from Low-Calorie Cajun Cooking by Enola Prudhomme. You can substitute shrimp or strips of chicken breast for the crawfish if, like me, you live where crawfish is not available.

Provided by JeriBinNC

Categories     Crawfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 (10 ounce) packages frozen whole kernel corn
1 tablespoon reduced-calorie margarine
1 cup onion, finely chopped
1/3 cup green bell pepper, finely chopped
1/3 cup celery, finely chopped
2 cups evaporated skim milk
1 cup chicken stock
1 lb crawfish tail, peeled and deveined
1/3 cup green onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon white pepper

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.

Nutrition Facts : Calories 364.4, Fat 4.7, SaturatedFat 1, Cholesterol 128.2, Sodium 642.4, Carbohydrate 51.9, Fiber 4.6, Sugar 17.8, Protein 33

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 ears fresh corn
4 strips bacon, diced
2 tablespoons unsalted butter
2 stalks celery, diced
1 green bell pepper, diced
1/2 large onion, diced
Kosher salt and freshly ground black pepper
1/2 cup milk
5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
2 cloves garlic, minced
2 plum tomatoes, seeded and diced

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 MIRLITON CORN MACQUE CHOUX



Crawfish Mirliton Corn Macque Choux image

"Macque Choux" is a dish that the Native Americans introduced to the Cajuns and Creoles of Louisiana. It is best prepared with fresh corn; however, you may substitute canned if that is all that is available.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 17

1/2 stick unsalted butter
3 cups fresh corn kernels
1/2 cup chicken stock
1 cup onion, chopped
1/2 cup chopped bell pepper
1/2 cup celery, chopped
1 (10-ounce) can tomatoes, drained (recommended: Ro-tel)
2 teaspoons minced garlic
2 teaspoons Cajun seasoning
1 teaspoon salt
1 teaspoon hot pepper sauce
2 cups heavy cream
3 mirlitons (chayote), cooked, peeled, and diced
1 pound Louisiana crawfish tails
2 tablespoons parsley leaves, minced
3 tablespoons chopped green onions
Serving suggestion: 6 cups cooked rice, pasta, or polenta.

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.

SHRIMP AND SWEET CORN MAQUE CHOUX



Shrimp and Sweet Corn Maque Choux image

A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.

Provided by Real Butter

Categories     Trusted Brands: Recipes and Tips     REAL Butter

Yield 4

Number Of Ingredients 12

4 tablespoons butter, divided
1 shallot, minced
½ red pepper, diced
½ green pepper, diced
1 green onion, sliced
Salt and pepper to taste
½ zucchini, diced
2 cups sweet corn, fresh or frozen
2 tablespoons water
4 teaspoons Cajun or Creole seasoning, divided
⅓ cup half and half
20 jumbo shrimp, peeled, deveined, and tails removed

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.
  • Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
  • Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
  • Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.

Nutrition Facts : Calories 357.5 calories, Carbohydrate 21.4 g, Cholesterol 304.2 mg, Fat 16.5 g, Fiber 3.3 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 887.2 mg, Sugar 4.4 g

CRAWFISH MACQUECHOU



Crawfish Macquechou image

This fresh corn dish is a Cajun favorite you won't see much outside of Louisiana. Every time I make this for people they love it. You can leave out the crawfish for a vegetarian side dish, or you can substitute fresh shrimp if crawfish is hard to find.

Provided by cheesemite

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 8

Number Of Ingredients 11

8 ears fresh corn, husked
¼ cup butter
1 onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 pound frozen peeled crawfish tails, thawed
3 green onions, sliced
1 ½ teaspoons white sugar
1 teaspoon salt
2 teaspoons freshly ground black pepper
¼ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 28.7 g, Cholesterol 74.1 mg, Fat 7.6 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 3.9 g, Sodium 377.4 mg, Sugar 6.1 g

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