Best Crawfish Corn Maque Choux Recipes

CRAWFISH AND CORN MAQUE CHOUX

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.

CRAWFISH CORN MAQUE CHOUX

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.

CRAWFISH CORN MAQUE CHOUX

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 SOUP

Steps:

• Add all the ingredients except for the half & half into a rice cooker. Stir, cover, and press cook. Once meal is cooked and cooker switches to warm mode, add the half and half. Stir, cover and heat for 10 minutes before serving.