Crawfish Corn Maque Choux


1/2 stick butter
3 cups fresh cut corn, frozen, or canned
1/2 cup chicken stock
1 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 tsp. garlic, minced
1 10-oz. can tomatoes, drained
2 tsp. Cajun seasoning
1 tsp. salt
2 cups heavy cream
1 lb. Louisiana crawfish tails
2 tbsp. parsley, chopped
3 tbsp. green onions, chopped


Heat butter in medium heavy-bottomed saucepan. Add corn and saute 2 minutes.

Add chicken stock, onion, bell pepper, celery and tomatoes. Cook until chicken stock evaporates.

Add garlic, Cajun seasoning, salt, and heavy cream. Bring to a boil.

Add crawfish tails and simmer for 10-15 minutes or until cream starts to thicken.

Add parsley and green onions.

Serve over rice.

By: Cajun Dictionary – M « Cajun Daughters Array on June 20, 2011
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[…] Maque Choux (mock-shoo) – A Cajun dish of smothered corn, tomatoes, onions and peppers.  Sometimes shrimp or crawfish are added to make a main dish.  Recipe:  Crawfish Corn Maque Choux […]

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