Best 4 Crawfish And Corn Macque Choux Recipes
**Crawfish and Corn Maque Choux: A Cajun Delight**
Dive into the vibrant flavors of Louisiana with our Crawfish and Corn Maque Choux, a classic Cajun dish that combines the succulent taste of crawfish with the sweetness of corn and the aromatic trinity of bell peppers, onions, and celery. This hearty and flavorful stew is a staple of Cajun cuisine, often served at gatherings and celebrations.
In this article, we present three variations of this beloved dish:
1. **Traditional Crawfish and Corn Maque Choux**: Experience the authentic flavors of Louisiana with our traditional recipe, featuring fresh crawfish, corn, and the holy trinity. This classic version is a true crowd-pleaser.
2. **Smoked Sausage and Corn Maque Choux**: Add a smoky twist to your Maque Choux with the addition of smoked sausage. This variation offers a delightful blend of savory and smoky flavors that will tantalize your taste buds.
3. **Vegetarian Maque Choux**: For those who prefer a meatless option, our Vegetarian Maque Choux is a vibrant and flavorful dish that showcases the natural sweetness of corn and the aromatic trinity. This hearty stew is a satisfying meal for vegetarians and meat-eaters alike.
Whether you're a seasoned cook or a beginner in the kitchen, our detailed recipes and step-by-step instructions will guide you through the process of creating this delicious Cajun classic. So put on your apron, gather your ingredients, and let's embark on a culinary journey to Louisiana!
CRAWFISH CORN MAQUE CHOUX
Another one of Mamma's goooooood crawfish recipes!
Provided by Janis McRae
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- 1. Melt butter in a skillet.
- 2. Add onions, bell pepper, garlic and crawfish tails. Saute.
- 3. Add tomatoes, and both cans of corn. Season with salt, pepper, and red pepper.
- 4. Cook uncovered on medium heat for about 30 minutes.
- 5. Great served as a side dish or served over rice as a main dish.
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
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.
CRAWFISH MIRLITON CORN MACQUE CHOUX
"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
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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your macque choux.
- Don't overcrowd the pot. If you add too many ingredients to the pot at once, they will not cook evenly.
- Stir the macque choux frequently. This will help to prevent the ingredients from sticking to the bottom of the pot and burning.
- Season the macque choux to taste. Add salt, pepper, and other spices to taste.
- Serve the macque choux hot. This dish is best enjoyed when it is hot and fresh.
Conclusion:
Macque choux is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It is a great way to use up fresh summer vegetables and is a perfect dish for a potluck or party. With its鮮豔的色彩、誘人的香氣和濃郁的風味，這款玉米燉飯一定會成為餐桌上的焦點。 Whether you are making it for a special occasion or just a weeknight meal, this macque choux recipe is sure to please everyone at the table.
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