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Amanda Shires

Aug 29 - 29, 2014
Join us for singer/violinist Amanda Shires. more

Closing Reception: …

Aug 29 - 29, 2014
You are invited to join us for the closing reception for the True Colors… more

Closing Reception:…

Aug 29 - 29, 2014
You are invited to join us for the closing reception for the True Colors… more

COOLinary New…

Aug 29 - 31, 2014
It is going to be a delicious summer!  Throughout the whole month of… more

Hotel New Orleans…

Aug 29 - 29, 2014
Join us for the Strut + Swim poolside fashion show with Fashion Week New… more

Le Petit Theatre…

Aug 29 - 29, 2014
Le Petit Theatre's new season gets off to a whirlwind start with "Nine… more

Maple Leaf Bar…

Aug 29 - 29, 2014
Join us for live entertainment featuring Chris Mule and the Perpetrators. more

Maple Leaf Bar…

Aug 29 - 29, 2014
Join us for live entertainment featuring Jon Cleary and the Monster Gentlemen. more

Mark of the Feminine

Aug 29 - Oct 4, 2014
Curator Regine Basha's Mark of the Feminine is the first in a series of… more

Southern Decadence…

Aug 29 - Sep 1, 2014
Southern Decadence started forty one years ago as a simple going-away… more

The Historic Carver…

Aug 29 - 31, 2014
Come out this Labor Day weekend for a night of fun, laughther, and good old… more

The Roosevelt New…

Aug 29 - 29, 2014
The Roosevelt New Orleans, A Waldorf Astoria Hotel, will feature the life and… more

The Saenger Theatre…

Aug 29 - 29, 2014
Cresent City get ready for a Night of Euphoria with the one and only Will… more

Tropical Isle…

Aug 29 - 29, 2014
Join us at the Tropical Isle for a performance featuring Debi and the Deacons. more

Tropical Isle…

Aug 29 - 29, 2014
Join us at the Tropical Isle for a performance featuring Jay B. Elston Duo. more

Tropical Isle…

Aug 29 - 29, 2014
Join us at the Tropical Isle for a performance featuring Way Too Early. more

True Colors Exhibition

Aug 29 - 29, 2014
This exhibition aims to represent people of all sexualities, genders, races and… more

Abita Springs Opry at…

Aug 30 - 30, 2014
Two bands - Three Hours - Five Saturdays First band plays approx 12 noon… more

Abita Springs Opry in…

Aug 30 - 30, 2014
Join us every Saturday in August for The Abita Springs Opry concert… more

Dinneral Shavers…

Aug 30 - 30, 2014
This annual event is a free school supply giveaway targeted towards all New… more

Amanda Shires

Aug 29 - 29, 2014
Join us for singer/violinist Amanda Shires. more
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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