Crawfish Macquechou Recipes

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CRAWFISH MAC AND CHEESE



Crawfish Mac and Cheese image

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

Kosher salt
6 ounces elbow macaroni
3 tablespoons unsalted butter
1/2 small onion, finely chopped
1 clove garlic, minced
1/2 teaspoon dry mustard powder
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
8 ounces shredded mozzarella
8 ounces pepper jack cheese, grated
4 ounces cream cheese
1 pound frozen, shelled crawfish tails, defrosted

Steps:

  • Bring a large pot filled with water to a boil over high heat; salt it generously. Add the macaroni and cook according to package instructions. Drain and set aside.
  • Preheat the broiler to high.
  • Heat a Dutch oven or heavy-bottomed saucepan over medium heat. Melt 2 tablespoons of the butter, then add the onions. Cook until the onions soften, 2 to 3 minutes. Then stir in the garlic, mustard, 1/2 teaspoon salt and the pepper and cook for another minute. Add the remaining 1 tablespoon butter to the pan to melt. Sprinkle the flour over the butter and stir until it turns a deep blonde color and has a nutty aroma, about 1 minute. Slowly whisk in the milk. Cook, whisking frequently, until it starts to thicken. Then add the cream and thicken for another 2 to 3 minutes. Stir in the cheeses until melted. Add the crawfish to the sauce, and then fold in the macaroni until coated. Remove from the heat.
  • Divide the mac and cheese among 8 large ramekins or cast-iron skillets. Broil until the tops of the noodles are golden brown and bubbly. Let cool slightly, then serve warm.

CORN MAQUECHOUX SALAD WITH CRAWFISH



Corn Maquechoux Salad With Crawfish image

I was going to cook up some traditional Cajun maquechoux one night, but instead decided to use its typical ingredients as the basis for a salad. It's a refreshing change from the usual corn preparations, and shrimp could be used in place of the crawfish but I don't believe it has quite the same flavor. Prep time includes allowing dressing to sit for awhile.

Provided by EdsGirlAngie

Categories     Crawfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 (29 ounce) can whole kernel corn, drained
8 ounces cooked crawfish tail meat
1 stalk celery, chopped
3 plum tomatoes, seeded and chopped
1/2 green bell pepper, chopped
2 green onions, sliced
1/2 cup olive oil
6 tablespoons sugar
4 tablespoons cider vinegar
1 1/2 teaspoons salt
3/4 teaspoon coarse-grind black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Steps:

  • In a large bowl, combine corn, crawfish tail meat, celery, tomatoes, bell pepper and onions.
  • In a smaller bowl, whisk together the olive oil, sugar, cider vinegar, salt, peppers and garlic powder.
  • Let sit at least 30 minutes so sugar dissolves completely.
  • Gently mix dressing into salad and combine thoroughly.

Nutrition Facts : Calories 364.8, Fat 19.9, SaturatedFat 2.8, Cholesterol 40.4, Sodium 1074.7, Carbohydrate 41.9, Fiber 3.8, Sugar 17.4, Protein 9.9

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

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