Crawfish Maque Choux
Crawfish Maque Choux is one of the obscure regional dishes making a comeback to mainstream cuisine in Louisiana, and in the South. It is very easy to prepare once all of the ingredients have been neatly chopped, so polish up on your knife skills for elegant presentations. The main ingredient corn is a telltale sign that this dish originated from Native American cuisine. Traditionally served as a vegetable side dish; its versatile nature allows substitutions or additions of other vegetables, such as mirlitons, mushrooms, or squash. Placing a filet of grilled fish on a mound of maque choux, with its confetti of colors transforms nearly blank canvas into unique and delectable masterpiece.
- 6 ears fresh corn, shucked
- 1 lb bacon, diced
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup garlic, minced
- 2 cups fresh tomatoes, diced
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp ground oregano
- 1/2 tsp ground thyme
- 2 lbs Louisiana crawfish tails
- 1 cup green onions, sliced
- 1/2 cup fresh parsley, chopped
- salt and black pepper to taste
Crawfish Maque Choux Directions:
With a sharp or serrated knife, cut the corn lengthwise to remove the kernels from the cob. Then, scrape each cob using the top of the knife, or the thicker, dull edge, to the milk and additional pulp from the corn cob. Set corn aside.
In a large, heavy skillet, cook bacon until all fat has been rendered, or brown and crispy. Remove bacon and set aside. Sauté onions in the bacon grease until brown and caramelized, 10 minutes.
Add celery, bell peppers, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Add the corn and tomatoes, sauté 5 minutes. Add black pepper, paprika, cayenne, oregano, thyme, crawfish tails, green onions, and parsley. Stir well and sauté 5 more minutes.
Adjust salt and black pepper to taste. Serve Crawfish Maque Choux while hot.