Corn Maquechoux Salad With Crawfish Recipes

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CORN MAQUECHOUX SALAD WITH CRAWFISH



Corn Maquechoux Salad With Crawfish image

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

1 (29 ounce) can whole kernel corn, drained
8 ounces cooked crawfish tail meat
1 stalk celery, chopped
3 plum tomatoes, seeded and chopped
1/2 green bell pepper, chopped
2 green onions, sliced
1/2 cup olive oil
6 tablespoons sugar
4 tablespoons cider vinegar
1 1/2 teaspoons salt
3/4 teaspoon coarse-grind black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

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

CRAWFISH MIRLITON CORN MACQUE CHOUX



Crawfish Mirliton Corn Macque Choux image

"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

1/2 stick unsalted butter
3 cups fresh corn kernels
1/2 cup chicken stock
1 cup onion, chopped
1/2 cup chopped bell pepper
1/2 cup celery, chopped
1 (10-ounce) can tomatoes, drained (recommended: Ro-tel)
2 teaspoons minced garlic
2 teaspoons Cajun seasoning
1 teaspoon salt
1 teaspoon hot pepper sauce
2 cups heavy cream
3 mirlitons (chayote), cooked, peeled, and diced
1 pound Louisiana crawfish tails
2 tablespoons parsley leaves, minced
3 tablespoons chopped green onions
Serving suggestion: 6 cups cooked rice, pasta, or polenta.

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.

CORN MAQUE CHOUX



Corn Maque Choux image

Provided by Bruce Aidells

Categories     Herb     Side     Thanksgiving     Vegetarian     High Fiber     Dinner     Corn     Bell Pepper     Fall     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt

Steps:

  • Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

CRAWFISH CORN MAQUE CHOUX



Crawfish Corn Maque Choux image

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

2 (10 ounce) packages frozen whole kernel corn
1 tablespoon reduced-calorie margarine
1 cup onion, finely chopped
1/3 cup green bell pepper, finely chopped
1/3 cup celery, finely chopped
2 cups evaporated skim milk
1 cup chicken stock
1 lb crawfish tail, peeled and deveined
1/3 cup green onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon white pepper

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

MAQUE CHOUX



Maque Choux image

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

3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)

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.

CRAWFISH MACQUECHOU



Crawfish Macquechou image

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

8 ears fresh corn, husked
¼ cup butter
1 onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 pound frozen peeled crawfish tails, thawed
3 green onions, sliced
1 ½ teaspoons white sugar
1 teaspoon salt
2 teaspoons freshly ground black pepper
¼ teaspoon cayenne pepper

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 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

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.

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

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

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