Best 3 Crawfish Mirliton Corn Macque Choux Recipes

Calling all food enthusiasts, especially those with a penchant for Louisiana Creole cuisine! Embark on a culinary journey with our featured dish, Macque Choux, a tantalizing medley of crawfish, mirliton, and corn, brimming with bold flavors and vibrant colors. This hearty stew encompasses the essence of Louisiana's culinary heritage, blending fresh, local ingredients with traditional cooking techniques. Dive into our diverse collection of Macque Choux recipes, each offering a unique twist on this classic dish. From the traditional Creole Macque Choux, bursting with the trinity of bell peppers, onions, and celery, to the modern Crawfish Macque Choux, featuring succulent crawfish and a rich, flavorful broth, these recipes cater to every palate. Explore the vegetarian delights of the Vegan Macque Choux, showcasing the natural sweetness of corn and mirliton, or indulge in the smoky goodness of the Andouille Macque Choux, where spicy andouille sausage takes center stage. Whichever recipe you choose, prepare to savor the authentic flavors of Louisiana with every spoonful of this delectable Macque Choux.

Let's cook with our recipes!

CRAWFISH CORN MAQUE CHOUX

Crawfish Corn Maque Choux image

Another one of Mamma's goooooood crawfish recipes!

Provided by Janis McRae

Categories Other Main Dishes

Number Of Ingredients 9

Ingredients

1 stick butter
1 c bell pepper, chopped
1 c onion, chopped
1 c tomatoes, chopped
1 lb crawfish tails, peeled
16 oz can whole kernal corn. drained
12 oz can creamed corn
salt, pepper and red pepper to taste
1 clove garlic, crushed

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.

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

Ingredients

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 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

Ingredients

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

Tips:

For a creamier macque choux, use heavy cream or half-and-half instead of milk.
To add a bit of heat, include diced jalapeños or cayenne pepper to the dish.
If you don't have mirlitons, you can substitute okra or green beans. Just be sure to adjust the cooking time accordingly.
Use fresh vegetables whenever possible. This will give your macque choux the best flavor and texture.
Don't overcook your vegetables. They should be tender but still slightly crisp.
Season your macque choux to taste. Add more salt, pepper, and cayenne pepper as desired.
Serve macque choux immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Macque choux is a delicious and versatile dish that can be served as a side dish or main course. It's a great way to use up fresh vegetables, and it's sure to be a hit with your family and friends. So next time you're looking for a new dish to try, give macque choux a try!