CAJUN CORN MAQUE CHOUX
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
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.
SHRIMP AND SWEET CORN MAQUE CHOUX
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
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
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
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
CRAWFISH AND CORN MAQUE CHOUX
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
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
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
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
CORN MAQUE CHOUX
Provided by Martha Stewart
Categories Food & Cooking
Time 55m
Yield Makes 5 cups
Number Of Ingredients 12
Steps:
- Cook bacon in a large heavy-bottomed pot over medium heat until crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain, then coarsely chop.
- Add onion to drippings in pot and cook until softened and golden in places, 8 to 10 minutes. (Add oil to prevent onion from burning, if needed.) Add garlic and cook until fragrant, about 2 minutes. Add butter, corn, and scallions and cook, stirring occasionally, until corn is crisp-tender, 10 to 12 minutes.
- Return bacon to pot, add broth and milk, and bring to a boil. Reduce heat and simmer until most of liquid has evaporated, about 2 minutes. Remove from heat and stir in tomato and parsley. Season with salt and pepper. Serve warm or at room temperature.
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