Upcoming Events

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CANO & PhotoNOLA…

Feb 20 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

David Hansen's Garden…

Feb 20, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Horses, Hops and Cops

Feb 20 - 20, 2017
MEET THE CLYDESDALES! Horses, Hops and Cops is an annual fundraiser produced… more

International House…

Feb 20 - 27, 2017
To many, Mardi Gras means purple, green and gold blinking beads and kegs of… more

Monday Blues

Feb 20, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

Feb 20 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Feb 20 - 20, 2017
In conjunction with the opening of the New Orleans Museum of Art's (NOMA) … more

Second FRIDAY…

Feb 20 - Mar 4, 2017
'New Work by Max Seckel & Bruce Drinnon'. exhibition dates: February 10 -… more

Special!! BOMBAZO…

Feb 20 - 20, 2017
Join us for Master Dancer and Puerto Rican Native, Miteri Tucker Concepcion… more

The Irish House…

Feb 20, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Feb 20 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Porter Trio…

Feb 20 - 20, 2017
Join us for live music featuring The Porter Trio featuring George Porter Jr,… more

The Somerton Suitcase…

Feb 20, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Organ & Labyrinth"-…

Feb 21 - 21, 2017
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Clarence John…

Feb 21 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Exhibition to feature…

Feb 21 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Rockin' Road To Dublin

Feb 21 - 21, 2017
Following sell-out shows in the Northeast, Rockin' Road To Dublin is coming to… more

Singer/Songerwriter…

Feb 21, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

What Ever Happened to…

Feb 21 - 21, 2017
This one-man show features actor Chakula cha Jua performing some of Langston… more

Comedy Gold hosted by…

Feb 22, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

CANO & PhotoNOLA…

Feb 20 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… 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