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A Louisiana Parlor:…

Aug 30 - Oct 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

Aug 30 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Ashe Cultural Arts…

Aug 30 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

COOLinary New Orleans…

Aug 30 - 31, 2015
It is going to be a delicious summer!  During the month of August, enjoy… more

Longue Vue House and…

Aug 30 - Oct 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

Louisiana SPCA’s…

Aug 30 - 31, 2015
In memory of the 10th anniversary of Hurricane Katrina, the Louisiana SPCA is… more

New Orleans Museum…

Aug 30 - 30, 2015
New Orleans Museum Month, now in its second year, is a collaboration between… more

New Orleans Museum of…

Aug 30 - Sep 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

New Orleans Saints vs…

Aug 30 - 30, 2015
The New Orleans Saints kickoff their first preseason home game in the… more

NOBA Hosts…

Aug 30 - Sep 26, 2015
The New Orleans Ballet Association (NOBA) in partnership with Chalmette… more

NOBA's tuition-free…

Aug 30 - Sep 25, 2015
Beginning this weekend, the NORDC/NOBA Center for Dance, along with other NOBA… more

Pass It On -The Past…

Aug 30 - 30, 2015
Liberation Nation and Beats & Brushstrokes present The Past We Inherit; the… more

The Foundation…

Aug 30 - 31, 2015
The Foundation Gallery is thrilled to present Botanical Explorations, new work… more

The Sweat Social…

Aug 30 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

FestiGals Presents…

Aug 31 - 31, 2015
Don't sit on the sidelines this football season! Come learn how to get in the… more

Tai Chi/Chi Kung

Aug 31 - 31, 2015
NOMA, in collaboration with the East Jefferson Wellness Center offers wellness… more

Maple Leaf Bar…

Sep 1 - 29, 2015
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Pint Night

Sep 1 - 29, 2015
Join us every Tuesday at the Irish House for Pint Night.   more

The Historic New…

Sep 01, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Katrina Decade:…

Sep 01, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

A Louisiana Parlor:…

Aug 30 - Oct 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… 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