Upcoming Events

|

30 Americans

Apr 20 - Jun 15, 2014
30 Americans showcases works by many of the most important African American… more

Double Violin Concert…

Apr 20 - 20, 2014
Performing Bach's violin concerto and Vivaldi's double violin concerti. more

Early Modern Faces: …

Apr 20 - Jun 29, 2014
This exhibition brings together nearly ninety Old Master paintings and prints… more

Easter Brunch at the…

Apr 20 - 20, 2014
Join us on Easter Sunday, April 20th in the hotel's elegant Grand Ballroom for… more

Irving "Honey"…

Apr 20 - 20, 2014
Various Mardi Gras Indian tribes will line up  for the 1st Annual Irving… more

Kirk Franklin…

Apr 20 - 20, 2014
The new Gospel Brunch experience at House of Blues New Orleans features local… more

Kirk Franklin…

Apr 20 - 20, 2014
The new Gospel Brunch experience at House of Blues New Orleans features local… more

Zurich Classic

Apr 21 - 27, 2014
Golf fans will have a chance to support regional children's charities while… more

Organ & Labyrinth…

Apr 22 - May 6, 2014
Organ Recital & Candlelight with Albinas on the 5000 pipe trinity tracker… more

The Victory Bells -…

Apr 23 - 30, 2014
Salute the USA with the Victory Belles’ newest red, white and blue… more

White Glove…

Apr 23 - 30, 2014
The National WWII Museum It’s one thing to read on an exhibit label… more

YLC Wednesday at the…

Apr 23 - 23, 2014
The 12-week concert series takes place in downtown New Orleans at Lafayette… more

Bootsy Collins

Apr 24 - 24, 2014
 Founding father of funk Bootsy Collins funks up The Joy Theater during… more

Crescent City…

Apr 24 - 24, 2014

Ogden After Hours-…

Apr 24 - 24, 2014
Ogden After Hours is the place to go on Thursday nights to to hear Southern… more

Slightly Stoopid

Apr 24 - 24, 2014
 Slightly Stoopid will be bringing their signature San Diego vibe to New… more

Slightly Stoopid with…

Apr 24 - 24, 2014
While it’s a rare commodity for a band to tour as consistently as… more

The Andrews Brothers

Apr 24 - 26, 2014
Mistaken identities, madcap comedy, romance and miscal treasures fill this… more

New Orleans Jazz &…

Apr 25 - May 5, 2014
Jazz Fest is the celebration of the unique culture and heritage of New Orleans… more

PINTS & PLAYS

Apr 25 - Nov 25, 2014
PINTS & PLAYS is a monthly play reading in the true spirit of New Orleans. … more

30 Americans

Apr 20 - Jun 15, 2014
30 Americans showcases works by many of the most important African American… 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