Prep 15 mins
Cook 25 mins
Maque Choux” (pronounced mock-shoe) is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana.
- 1⁄4 cup butter
- 3 cups fresh cut corn or 3 cups frozen corn
- 1⁄2 cup chicken stock
- 1 cup onion, chopped
- 1⁄2 cup bell pepper, chopped
- 1⁄2 cup celery, chopped
- 2 teaspoons garlic, minced
- 1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can canned tomatoes, drained
- 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
- 2 cups heavy cream
- 1 lb crawfish tail, preferably Louisiana crawfish tails
- 2 tablespoons parsley, chopped
- 3 tablespoons green onions, chopped
- 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.