KICKED UP CORN MAQUE CHOUX
Steps:
- Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
- Remove from the heat and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
CHEESY SHRIMP SCAMPI BEIGNETS WITH CORN MAQUE CHOUX AND BASIL REMOULADE
This Southern-inspired dish uses buttery shrimp scampi in the cleverest of ways. The convenience of using frozen shrimp shortens prep time while the garlic-butter sauce adds major flavor to crisp, golden beignets. They are nestled in creamy, sweet corn and topped with a zesty remoulade spiked with plenty of lemon and fresh basil.
Provided by Food Network
Time 50m
Yield 8 to 10 servings (about 28 beignets)
Number Of Ingredients 17
Steps:
- Prepare the shrimp according to the package directions for the microwave. Drain the melted butter sauce from the shrimp and reserve (you should have about 3/4 cup). When the shrimp are cool enough to handle, roughly chop them and set aside.
- Combine the butter, 1 1/4 cups water, 1/4 cup of the reserved scampi butter and 1 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Immediately add the flour, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes. Set aside to cool for 5 minutes.
- Using a wooden spoon, beat in the eggs one at a time until a silky dough forms. Stir in the Monterey Jack and reserved chopped shrimp; set aside.
- Heat the remaining 1/2 cup reserved scampi butter in a large skillet over medium heat. Add the celery, bell pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the corn and 1 teaspoon Cajun seasoning and cook until the corn is heated through, about 2 minutes. Stir in the cream and cook until slightly reduced, 2 to 3 minutes. Season to taste with salt and pepper and set aside.
- Combine the mayonnaise, basil, mustard, lemon juice, lemon zest and remaining 1 teaspoon Cajun seasoning in a small bowl and mix well; set aside.
- Set a wire cooling rack on a rimmed baking sheet. Fit a large, heavy-bottomed pot with a deep-fry thermometer, fill with 2 inches vegetable oil and heat to 350 degrees F.
- Grease a tablespoon with vegetable oil. Working in two batches, gently drop heaping tablespoons of batter into the oil and fry, stirring occasionally, until puffed, golden and cooked through, 7 to 8 minutes. Remove the beignets with a slotted spoon to the wire rack.
- Spoon the corn mixture on a large platter and top with the beignets. Serve with the basil remoulade.
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.
CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP
Steps:
- Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve.
- Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan.
- Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
- Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir.
- Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves.
- Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
- To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso.
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 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
SHRIMP MAQUE CHOUX
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
- Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.
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
CORN MAQUECHOUX SALAD WITH CRAWFISH
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
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
MAQUE CHOUX (CAJUN CORN SAUTEE)
Make and share this Maque Choux (Cajun Corn Sautee) recipe from Food.com.
Provided by strawberrybird
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the corn from the cob. Scrape the cobs with the blunt edge of the knife to remove the "milk." Set aside.
- Heat the butter in a large, heavy pot over medium heat. Add onions and bell pepper. Cook, stirring, until golden and soft, about 10 minutes.
- Add corn, tomatoes, and water. Cover and simmer over medium-low heat for 15 minutes.
- Add salt, jalapeno, and cayenne and cook until corn is very tender, 20-30 minutes more.
MAQUE CHOUX CORN
This is an Alex Patout recipe, it is my favorite for corn macque choux. When the Patout family closed their restaurant in New Iberia, Louisiana to move to New Orleans, Louisiana, it broke my heart.
Provided by lacoonass1
Categories Corn
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Shuck the corn.
- Working with one cob at a time hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels).
- Scrape the knife down the cob to "milk" it.
- Heat the butter in a Dutch oven or other large heavy pot over medium-high heat then add the onions, bell peppers, and tomatoes.
- Sauté until onions are transparent (about 15 minutes).
- Stir in the salt and pepper then add the corn and the milk (from the cobs) and stir well.
- Reduce heat to medium and cook until the corn is tender (20-30 minutes).
- If mixture begins to dry out before corn is tender, add a little milk and butter.
- Notes: Sometimes I add some andouille or smoked pork sausage or tasso just to give it a change of taste.
Nutrition Facts : Calories 486.9, Fat 33.3, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1032.2, Carbohydrate 48.1, Fiber 8.7, Sugar 13.5, Protein 8.6
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 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 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
SHRIMP MACQUE CHOUX
Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips. Time-consuming, but well worth the effort, as your family or guests will admit. If you can find tasso, use it instead of salt pork.
Provided by Donna Flanders
Categories Main Dish Recipes Pasta Shrimp
Time 1h30m
Yield 8
Number Of Ingredients 31
Steps:
- Set oven to broil. Brush individual pizza crusts with melted butter, and sprinkle with chopped parsley and garlic salt. Place on a baking sheet and broil until sizzling. Remove, and set aside.
- Heat 1 cup oil in a heavy skillet over medium-high heat. In batches, place tortilla strips in hot oil, and cook until crisp. Remove to paper towels, and discard oil.
- Add whipping cream to a saucepan, and whisk over high heat. When the cream begins to boil, whisk in sour cream. Reduce to medium heat. Stir in chicken bouillon and jalapeno juice, and simmer.
- In a separate saucepan, warm 2 tablespoons butter over medium heat. Whisk in flour; continue whisking until the mixture is a pale golden color. Then whisk flour mixture into cream mixture, whisking until well blended. Remove from heat, and stir in jalapenos and cheese. Set aside.
- Warm 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in salt pork, and brown on all sides. Remove salt pork to paper towels, and discard oil.
- Warm 6 tablespoons butter in a large Dutch oven over medium heat. Stir in onions, celery, green and red bell peppers, garlic, and thyme. Cook until the vegetables are softened, about 5 minutes. Stir in the corn, and cook about 5 minutes, stirring. Stir in andouille and salt pork. Season with salt, pepper, 1/4 cup parsley, and Creole seasoning; cook about 10 minutes. Add shrimp, and cook until pink, about 5 minutes. Drain the butter sauce off of the shrimp and meats, and reserve the sauce in a bowl or jar.
- Stir the cream sauce into the shrimp and meat mixture. Stir in 3 cups of penne pasta. Reduce the heat to medium low, and simmer for 5 to 10 minutes.
- To serve, place pizza bread in the bottom of individual bowls. Ladle a spoonful or two of the reserved butter sauce over the bread, then ladle over sauce. Add more pasta, if desired. Sprinkle with Creole seasoning, and top with crispy tortilla strips.
Nutrition Facts : Calories 1559 calories, Carbohydrate 120.9 g, Cholesterol 358.4 mg, Fat 96.3 g, Fiber 7.7 g, Protein 56 g, SaturatedFat 43.7 g, Sodium 2322.4 mg, Sugar 7 g
CAJUN MAQUE CHOUX / CAJUN SUCCOTASH
This side dish is an excellent acccompaniment to any Cajun or Creole entree. Maque Choux usually does not contain okra, that's my little enhancement!
Provided by Grace Lynn
Categories Corn
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a frying pan until crisp.
- Drain on paper towels, crumble and set aside.
- Melt butter in the bacon fat over medium heat.
- Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
- Stir in corn, okra, tomatoes, cayenne and cajun seasoning, cook 5 more minutes, stirring occasionally.
- Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
- Remove from heat.
- Stir in crumbled bacon and serve.
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