Upcoming Events

|

"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Raise the Roof for…

Oct 24 - 24, 2014
Celebrate the  Roots Of Music at Nola Brewing. The Roots of Music… more

31st Annual Halloween…

Oct 24 - 26, 2014
Join us for the 31st annual Halloween New Orleans, a weekend-long LGBT… more

American Fanfare

Oct 24 - 24, 2014
Guest conductor Jo Ann Falletta leads the LPO in an all-American program… more

Boo at the Zoo…

Oct 24 - 25, 2014
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Bucktober Fridays

Oct 24 - 31, 2014
Every Friday in October, Deanie's Seafood Restaurant delivers live music and… more

Fore! Kids Foundation…

Oct 24 - 24, 2014
The Fore! Kids Foundation has raised money to fund children's service… more

Friday Nights at NOMA

Oct 24 - 24, 2014
Every Friday night, visit NOMA for art activities and a variety of activities… more

Ghosts in the Oaks

Oct 24 - 25, 2014
This family friendly event takes place in the Carousel Gardens Amusement Park… more

Greater Baton Rouge…

Oct 24 - Nov 2, 2014
Carnival rides, food, music, kids' activities, animal shows, games, exhibits. more

Irene Sage

Oct 24 - 24, 2014
 Singer Irene Sage has been composing and performing original rock music… more

National WWII Museum…

Oct 24 - 26, 2014
Get an up close look at some of World War II's most famous planes and talk to… more

NORDC Movies in the…

Oct 24 - 24, 2014
Join us for NORDC Movies in the Park screening of "Monsters,… more

Opening Party for…

Oct 24 - 24, 2014
Join us for the Prospect 3 Opening Celebration for cocktails, dinner, and… more

Roland Guerin Band

Oct 24 - 24, 2014
Join us at the Maple Leaf Bar  for Roland Guerin Band … more

Sacred to the Memory…

Oct 24 - Nov 17, 2014
Showcasing both the historic Hermann-Grima House museum and St. Louis Cemetery… more

Southern Rep presents…

Oct 24 - Nov 2, 2014
In a remote cabin deep in the woods, an old crone spins a spellbinding tale… more

The Civic Theatre…

Oct 24 - 25, 2014
Join us for legendary pop music artist and composer Gino Vannelli, for an… more

The End is Near: The…

Oct 24 - 25, 2014
The House of Shock Haunted House and Halloween Festival launches its final… more

THE GUANTÁNAMO PUBLIC…

Oct 24 - 30, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more
OVG Guide Widget 1

Crawfish or Shrimp Maque Choux (Macque choux)

Recipe provided by 1870 Banana Courtyard French Quarter/New Orleans B&B

"Maque choux' (Macque choux pronounced mock shoe) is a Cajun word for a smothered dish made with fresh corn, and other Creole ingredients.

Ingredients:

Crawfish Marinade:
•½ cup dry white wine
•juice of 1/2 lemon
•1/2 teaspoon salt

Saute Base:
•1/3 cup bacon drippings or olive oil
•1 cup bell pepper, chopped
•3 cups chopped onion
•6 cups of fresh white corn, cut off cob.
Note: If white corn is not available substitute yellow corn, but it's not as traditional.
Substitute 1 pound frozen corn if fresh is not available, then you'll need to reduce chicken stock (listed below) from 2 cups to 1 cup.

•½ stick butter
•1 teaspoon salt, or more, to enhance corn flavor
•2 tablespoons of heavy cream
•2 cups chicken stock (homemade or canned. DO NOT use bouillon cubes.)
•1 teaspoon freshly ground black pepper (or more to taste).
•2 packages** frozen crawfish tails, thawed or 1 package crawfish and 1
  pound fresh medium shrimp, peeled and deveined.

SUBSTITUTE: If crawfish not available, use all shrimp.
(**NOTE: crawfish tails are fairly widely available now, in the frozen seafood section, usually in 12 or 16 ounce packages. They are already parboiled, so don't overcook).

•1/2 teaspoon Tabasco or other hot sauce
•2 tablespoons finely chopped fresh flat, Italian parsley. 
If ingredient not available, omit.

Marinate crawfish in the white wine, the juice of lemon, and 1/2 teaspoon of the salt.

When you cut the kernels off the cob, then scrape the cob, with a knife, to get the liquid. Add the cob liquid. NOTE: If fresh corn isn't in season, substitute frozen corn and add 3 EXTRA tablespoons heavy cream in place of corn cob liquid.

In a large iron skillet, heat the oil or bacon drippings over medium heat.
Sauté the bell peppers, about 3 minutes, then add onions (cover skillet to speed process).

When bell pepper and onion are softened, lower the heat (try not to brown them). Remove and reserve in a bowl.

Put the corn, corn liquid, butter, heavy cream, remaining salt, and chicken stock in the skillet. Mix thoroughly. Cook on medium heat (not too high, as you don't want to curdle the cream), 10 minutes, uncovered.

Add tomatoes, reserved onion and bell pepper, plus salt and pepper and cook over medium heat (not too high) for 5 minutes, stirring frequently.

Discard Crawfish marinade, and add Tabasco, and chopped flat leaf Italian parsley, crawfish (and shrimp last), then cook for 4-6 minutes, stirring frequently. If mixture seems too dry, add 2-3 tablespoons of water, toward end of cooking period.
NOTE: not in recipe, but if you want base to be thicker/richer, add white roux a little at a time until consistency you desire.

Taste for seasoning. Serve hot in wide soup bowls. This dish is even better when refrigerated for several hours or overnight and reheated before serving.

If you are already an experienced Cajun cook, please excuse the level of detail in this recipe.

Yield: 8 servings.
Prep time: 30 minutes.

 

 1870 Maque Choux