Upcoming Events

|

"Is Shakespeare…

May 26 - 26, 2016
Lecture with Hillary Eklund, English Dept., Loyola Univ., New Orleans more

"Residue" / Wetlands…

May 26 - 26, 2016
Join us Second Saturday for the Opening Reception of "Residue" with… more

BB King's Blues Club…

May 26 - 26, 2016
Join us at the BB King's Blues Club New Orleans for Jonte Mayon more

BB King's Blues Club…

May 26 - 26, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

Birdfoot Festival

May 26 - 28, 2016
Join us for the 5th Anniversary Birdfoot Festival. Through live chamber music,… more

David Hansen's Garden…

May 26, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Heart of the House

May 26, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park

May 26 - Jun 9, 2016
Jazz in the Park returns this spring running from April 14th to June 9th, with… more

Joe Walsh & Bad…

May 26 - 26, 2016
Joe Walsh and Bad Company (Paul Rodgers, Mick Ralphs, Simon Kirke) will be… more

New Orleans Photo…

May 26 - 29, 2016
The New Orleans Photo Alliance (NOPA), is proud to be the first venue to … more

Saenger Theatre…

May 26 - 29, 2016
WICKED, New Orleans' most popular musical, looks at what happened in the Land… more

Stuck in Your Head

May 26 - 26, 2016
Do you know, for sure, what Hotel California is really about?… more

The New Orleans Wine…

May 26 - 29, 2016
The New Orleans Wine & Food Experience is one of the premiere events in… more

Theatre on Tap…

May 26 - 29, 2016
Stars, stripes, and salutes will storm the stage Memorial Day weekend, … more

Traditional Home's…

May 26 - Jun 12, 2016
Join us in the Uptown District for our first-ever New Orleans Showhouse!… more

BB King's Blues Club…

May 27 - 27, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstar Band ft.… more

BB King's Blues Club…

May 27 - 27, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

BB King's Blues Club…

May 27 - 27, 2016
Join us at the BB King's Blues Club New Orleans for Marc Stone Band. more

Greek Festival 5K and…

May 27 - 27, 2016
5K and 1 mile races in conjunction with the annual Greek Festival more

House of Blues…

May 27 - Dec 30, 2016
Every Friday join us in the Voodoo Garden for live music, beer and drink… more

"Is Shakespeare…

May 26 - 26, 2016
Lecture with Hillary Eklund, English Dept., Loyola Univ., New Orleans 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