"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.
Recipe courtesy of Patrick Mould
Episode: Cajun Country
Total:
55 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.;

Serving suggestion: 6 cups cooked rice, pasta, or polenta.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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