Upcoming Events

|

“Awash with Color:…

May 1 - 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more

Backbeat Jazzfest…

May 1 - 1, 2016
Join us for Funky But Better. more

Backbeat Jazzfest…

May 1 - 1, 2016
Join us for Mia Borders and Colin Lake. more

BB King's Blues Club…

May 1 - 1, 2016
Join us at the BB King's Blues Club New Orleans for BB King Tribute Band more

BB King's Blues Club…

May 1 - 1, 2016
Join us at the BB King's Blues Club New Orleans for Jason D. more

BB King's Blues Club…

May 1 - 1, 2016
Join us at the BB King's Blues Club New Orleans for Keith Stone Band. more

BB King's Blues Club…

May 1 - 1, 2016
Join us at the BB King's Blues Club New Orleans for Marc Stone Band. more

BB King's Blues Club…

May 1 - 1, 2016
Join us at the BB King's Blues Club New Orleans for Roddy Romero & The Hub… more

City Park Presents -…

May 1 - 1, 2016
Join us in the New Orleans Botanical Garden in New Orleans City Park for City… more

DISNEY ON ICE…

May 1 - 1, 2016
The celebration of the century comes alive in Disney On Ice celebrates 100… more

Disney on Ice: 100…

May 1 - 1, 2016
Disney On Ice celebrates 100 Years of Magic! The monumental ice skating… more

Irvin Mayfield & The…

May 1 - 1, 2016
Close out your festival weekend with House of Blues New Orleans for Irvin… more

Irvin Mayfield and…

May 1 - 1, 2016
Grammy Award Winning Irvin Mayfield and the New Orleans Jazz Orchestra perform… more

Irvin Mayfield Jazz…

May 1 - 1, 2016
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Mama's Music

May 01, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

New Orleans Jazz &…

May 1 - 1, 2016
Jazz Fest is the celebration of the unique culture and heritage of New Orleans… more

New Orleans Photo…

May 1 - 29, 2016
The New Orleans Photo Alliance (NOPA), is proud to be the first venue to … more

PONDEROSA STOMP…

May 1 - 1, 2016
Kick off the day with Awakenings presented by Stumptown Coffee Roasters and… more

SOUTH LOUISIANA SWAMP…

May 1 - 1, 2016
A rich gumbo of So. LA talent takes over Three Keys with Keith Frank and the… more

The Historic New…

May 1 - 7, 2016
In commemoration of the 100th anniversary of World War I, The Historic New… more

“Awash with Color:…

May 1 - 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… 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