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.]
- 1/2 stick unsalted butter
- 3 cups fresh corn kernels
- 1/2 cup chicken stock
- 1 cup onion, chopped
- 1/2 cup chopped bell pepper
- 1/2 cup celery, chopped
- 1 (10-ounce) can tomatoes, drained (recommended: Ro-tel)
- 2 teaspoons minced garlic
- 2 teaspoons Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon hot pepper sauce
- 2 cups heavy cream
- 3 mirlitons (chayote), cooked, peeled, and diced
- 1 pound Louisiana crawfish tails
- 2 tablespoons parsley leaves, minced
- 3 tablespoons chopped green onions
- Serving suggestion: 6 cups cooked rice, pasta, or polenta
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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