SHRIMP AND SWEET CORN MAQUE CHOUX
A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.
Provided by Real Butter
Categories Trusted Brands: Recipes and Tips REAL Butter
Yield 4
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.
- Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
- Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
- Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 21.4 g, Cholesterol 304.2 mg, Fat 16.5 g, Fiber 3.3 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 887.2 mg, Sugar 4.4 g
CRAWFISH CORN MAQUE CHOUX
This is from Low-Calorie Cajun Cooking by Enola Prudhomme. You can substitute shrimp or strips of chicken breast for the crawfish if, like me, you live where crawfish is not available.
Provided by JeriBinNC
Categories Crawfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the corn in a food processor or blender and process until the kernels are chopped and resemble cream-style corn. Set aside.
- In a large Dutch oven over high heat, melt the margarine.
- Add the onions, bell pepper, and celery and saute for 10 minutes, stirring frequently.
- Reduce the heat to medium and stir in the corn, milk, and stock.
- Cook, stirring frequently, for 15 minutes.
- Spray the inside of a large skillet with nonstick spray and place over high heat.
- Add the crawfish, green onions, salt and pepper.
- Saute for 5 minutes, then add the corn mixture.
- Simmer, covered, for 10 minutes, stirring often to prevent burning.
Nutrition Facts : Calories 364.4, Fat 4.7, SaturatedFat 1, Cholesterol 128.2, Sodium 642.4, Carbohydrate 51.9, Fiber 4.6, Sugar 17.8, Protein 33
CRAWFISH AND CORN MAQUE CHOUX
Maque Choux" (pronounced mock-shoe) is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
- Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
- Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
- Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
- Add parsley and green onions. Serve with steamed white rice.
Nutrition Facts : Calories 499, Fat 39.2, SaturatedFat 23.5, Cholesterol 210.5, Sodium 372.8, Carbohydrate 24.2, Fiber 2.7, Sugar 5.5, Protein 16.9
CRAWFISH MIRLITON CORN MACQUE CHOUX
"Macque Choux" is a dish that the Native Americans introduced to the Cajuns and Creoles of Louisiana. It is best prepared with fresh corn; however, you may substitute canned if that is all that is available.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat butter in medium saucepot. Add corn and saute for 2 minutes. Add chicken stock, onion, bell pepper, celery, and tomatoes. Turn heat up and cook until all of the chicken stock has evaporated. Add garlic, Cajun seasoning, salt, hot sauce, and heavy cream. Bring to a boil. Add mirlitons and cook for an additional 5 minutes. Add crawfish tails and simmer for 10 minutes or until cream starts to reduce and thicken. Add parsley and green onions and stir to combine. Serve with rice, pasta, or polenta.
CAJUN CORN MAQUE CHOUX
This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
- 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
- 3. Serve garnished with the scallion greens and reserved bacon.
CORN MAQUE CHOUX
Provided by Bruce Aidells
Categories Herb Side Thanksgiving Vegetarian High Fiber Dinner Corn Bell Pepper Fall Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
CORN MAQUE CHOUX
The best thing about this dish is that it's made with freshly cut corn. You can make it with frozen corn, but the taste just isn't the same. Don't even think about using canned corn. Be careful not to cook the corn too long or it will get mushy.
Provided by Patty Mae
Categories Corn
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Shuck the corn and remove all of the silk.
- Using a sharp knife, cut the corn off the ears into a large bowl. Set aside.
- Cut bacon into 1-inch pieces. Fry in a large skillet over medium heat, stirring constantly, until crisp, being careful not to overcook.
- Remove bacon from skillet with a slotted spoon and drain on paper towels.
- Add the onions and red bell peppers to the skillet with the bacon drippings and sauté until the onions are translucent.
- Add the garlic and corn and sauté, stirring frequently, for about 5 minutes.
- Season to taste with salt, freshly ground black pepper, and a dash of sugar.
- Pour in the cream and bring to a boil.
- Immediately reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more.
- Crumble the bacon and stir into the corn.
- Serve immediately.
Nutrition Facts : Calories 213.5, Fat 12.9, SaturatedFat 6.2, Cholesterol 38.9, Sodium 268.6, Carbohydrate 20, Fiber 2.9, Sugar 3.9, Protein 7.6
CRAWFISH MACQUECHOU
This fresh corn dish is a Cajun favorite you won't see much outside of Louisiana. Every time I make this for people they love it. You can leave out the crawfish for a vegetarian side dish, or you can substitute fresh shrimp if crawfish is hard to find.
Provided by cheesemite
Categories Side Dish Vegetables Corn
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
- Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 28.7 g, Cholesterol 74.1 mg, Fat 7.6 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 3.9 g, Sodium 377.4 mg, Sugar 6.1 g
CORN MAQUECHOUX SALAD WITH CRAWFISH
I was going to cook up some traditional Cajun maquechoux one night, but instead decided to use its typical ingredients as the basis for a salad. It's a refreshing change from the usual corn preparations, and shrimp could be used in place of the crawfish but I don't believe it has quite the same flavor. Prep time includes allowing dressing to sit for awhile.
Provided by EdsGirlAngie
Categories Crawfish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine corn, crawfish tail meat, celery, tomatoes, bell pepper and onions.
- In a smaller bowl, whisk together the olive oil, sugar, cider vinegar, salt, peppers and garlic powder.
- Let sit at least 30 minutes so sugar dissolves completely.
- Gently mix dressing into salad and combine thoroughly.
Nutrition Facts : Calories 364.8, Fat 19.9, SaturatedFat 2.8, Cholesterol 40.4, Sodium 1074.7, Carbohydrate 41.9, Fiber 3.8, Sugar 17.4, Protein 9.9
CORN MAQUE CHOUX
When I first saw this recipe in Paul Prudhomme's cookbook, I was intrigued by it immediately because it did not occur to me to actually brown the corn to caramelize. Corn goes from non sweet to sweet - what magic! And I was also intrigued by his use of evaporated milk and eggs in the end. I've made this recipe many times and each time I make this, I am amazed by the transformation corn goes through. I've adapted the use of eggs and evaporated milk in other recipes and eggs used this way bring out the richness of many dishes. This dish is not for the diet conscious. It may look like lots of steps, but once you begin this recipe, you will find that most of the steps are stirring.
Provided by Rinshinomori
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Using high heat combine 4 T butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. Cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. Stir occasionally and stir more as it starts to stick.
- Gradually add 1 C of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally.
- Add 4 T butter and stir. Cook 5 minutes, stirring frequently and scraping pan bottom.
- Reduce heat to low and cook 8-10 minutes, stirring once or twice. Add 1/4 C stock and cook 15 minutes, stirring frequently. Add the remaining 1 C stock and cook 10 minutes, stirring occasionally.
- Stir in 1/2 C evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. Remove from heat.
- In a bowl, combine eggs and the remaining 1/2 C evaporated milk. Beat until frothy. Stir into the corn and serve. Heat from the corn will cook the eggs, but will not curdle.
Nutrition Facts : Calories 406.6, Fat 23.9, SaturatedFat 10.4, Cholesterol 94.6, Sodium 379.6, Carbohydrate 44, Fiber 3.8, Sugar 8.3, Protein 10.1
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