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Crawfish Maque Choux

This is a crawfish tail and corn mixture with a creamy vegetable base.

Cooking/Prep Time: 30 minutes
Serves 4

Crawfish, Appetizer

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Ingredients

  • 1 lb. Louisiana crawfish tails
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/2 lb. okra, thinly sliced
  • 1 cup fresh corn
  • 2 cups of tomato purée
  • 1 Yukon gold potato, diced & roasted
  • 1 qt. shrimp stock
  • 1/2 lb. butter
  • 1/2 lb. flour
  • 2 bay leaves
  • 1 tsp. fresh thyme
  • 1 tsp. fresh oregano
  • 1 tsp. cayenne
  • Hot sauce to taste
  • Salt & pepper to taste

Directions

1.) In a large saucepot, melt butter and combine with flour to make a roux. Add onions, celery, pepper, and garlic to roux and cook until onions are translucent. Add tomato purée, bay leaves, and stock (if you do not have stock, water can substitute) bring to a simmer and cook for 20 minutes, or until you cannot taste the flour anymore.

2.) Add herbs, cayenne, diced potato, and crawfish, cook for 5 more minutes on medium heat. Season with salt, pepper, and hot sauce.