In the realm of culinary delights, few dishes can rival the harmonious blend of flavors found in Maque Choux Oysters. This Cajun-inspired delicacy, hailing from the vibrant bayous of Louisiana, is a symphony of fresh ingredients, each contributing its unique note to create a captivating melody of taste. succulent oysters, plump and briny, are lovingly enveloped in a vibrant tapestry of vegetables, including the holy trinity of Creole cooking: bell peppers, onions, and celery. Complemented by the sweet embrace of corn and the earthy warmth of okra, these ingredients dance together in a flavorful ballet, accented by the subtle heat of cayenne pepper and the aromatic embrace of thyme. Indulge in this culinary masterpiece, and let the vibrant flavors of Maque Choux Oysters transport you to the heart of Louisiana's culinary heritage. Discover two distinct variations of this beloved dish: the classic Maque Choux Oysters, where the seafood takes center stage, and the vegetarian Maque Choux, a delightful symphony of vegetables, each offering a unique journey of flavors.
Here are our top 7 tried and tested recipes!
DADDY MACK'S OYSTERS
This is concoction was developed by my buddy and I during a block party. We had people standing in line. Be sure to use leather gloves when shucking hot oysters. Sounds like a pain, but well worth the work.
Provided by Chief Dad
Categories Appetizers and Snacks Seafood
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
- Preheat a grill for high heat.
- Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 4.2 g, Cholesterol 89.2 mg, Fat 31 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 19.5 g, Sodium 550.2 mg, Sugar 0.7 g
TASSO MAQUE CHOUX
Steps:
- In a large saute pan, over medium heat, add the oil. When the oil is hot, add the Tasso and saute for 2 to 3 minutes. Add the corn, onions and bell peppers. Season with salt and cayenne pepper. Saute for about 10 minutes. Add the tomatoes and simmer, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add the cream, stir, and remove from the heat.
SUNNY'S SWEET QUICK KENNER MAQUE CHOUX
Provided by Sunny Anderson
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes.
- Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper.
- Transfer to a platter and serve.
MESQUITE OYSTERS
This recipe came about while building my driveway using oyster shells.
Provided by Food Network
Number Of Ingredients 7
Steps:
- Brown the bacon in a skillet. Remove and allow to cool, reserving the bacon fat. Add Worcestershire sauce to the bacon fat. Add the shallots and garlic to the bacon fat and saute until clear. Crumble the cooked bacon and add back into the skillet. Pour mixture into a metal bowl, and place in a corner of the grill to keep hot.
- Place oysters (in the shell) on a hot grill. As soon as the oysters start to open, remove from grill and discard the empty half of the shell. Loosen the foot of the oyster and place the oyster in the shell back on the grill. Pour a tablespoon of the bacon mixture on the oyster and top with Parmesan cheese. Cook until done, about 2 to 3 minutes. Serve with a small bowl of pico de gallo for a condiment. Bon Appetit!
MAQUECHOUX OYSTERS
Maquechoux is a traditional Cajun dish. Every Southern cook has her own version; the one constant ingredient is corn.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Scrub oysters well with a brush under running water. Discard any that are open or have broken shells. Shuck oysters, saving all liquid and bottom halves of shells. Scrub shells inside and out, and set aside. Refrigerate oysters in reserved liquid, covered, until ready to use.
- Cut corn from cobs; set aside. Heat oil in a medium saute pan over medium-low heat. Add onion and cook, covered, until translucent, about 10 minutes.
- Add corn and cook, stirring, for about 5 minutes, or until corn is softened. Add salt, cayenne, red pepper, and jalapenos and cook for 2 minutes.
- Drain oysters, reserving liquid. Measure liquid and add enough water to make 1 cup. Pour into pan. Turn heat up to medium and cook about 10 minutes, or until liquid is mostly reduced. Set aside.
- In a large skillet, heat about 1 inch of oil to 375 degrees. Dredge oysters in cornmeal, coating them entirely. Fry in batches (don't overlap) and drain on paper towels.
- Arrange 4 or 5 oyster shells on each plate. Spoon about 1 teaspoon of Red Pepper Mayonnaise into each shell, and top with an oyster and some of the corn mixture. Serve immediately.
RED PEPPER MAYONNAISE
Use this recipe to make our Maquechoux Oysters.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Roast pepper over a gas flame or under broiler until skin is completely blackened. Place in a paper bag until cool. Peel and seed pepper.
- Place pepper in a blender or mini food processor with all ingredients except oil. Blend until smooth. With the motor running, add oil a few drops at a time. As mixture starts to thicken, pour in remaining oil in a slow, steady stream and mix until incorporated. Cover and refrigeratefor up to 3 days.
MAQUE CHOUX
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Provided by Gabrielle Hamilton
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 20m
Yield About 1 generous quart
Number Of Ingredients 10
Steps:
- Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
- In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
- Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
- Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
- When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
- Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
- Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
Tips:
- Choose fresh ingredients: The fresher the ingredients, the better your maque choux will taste. Look for plump, juicy oysters and fresh, crisp vegetables.
- Don't overcrowd the pan: When cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
- Cook the vegetables until they are tender: The vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will be mushy and bland.
- Add the oysters at the end: The oysters should be added to the maque choux at the very end of the cooking process. This will prevent them from overcooking and becoming tough.
- Season to taste: Season the maque choux to taste with salt, pepper, and cayenne pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
Conclusion:
Maque choux is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and is also a good source of protein and vitamins. With its unique flavor and texture, maque choux is a dish that is sure to please everyone at the table.
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