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.
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
MAQUE CHOUX
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Provided by Gabrielle Hamilton
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 20m
Yield About 1 generous quart
Number Of Ingredients 10
Steps:
- Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
- In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
- Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
- Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
- When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
- Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
- Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
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