Crawfish-Corn Maque Choux

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Emeril Salutes New Orleans

Rated 5 stars out of 5
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Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

Directions

In a large saucepan or skillet, melt the butter over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and 1 teaspoon of the Essence, and cook, stirring, for 1 minute. Add the corn and cook, stirring, until fragrant and just golden, about 5 minutes. Add 1/4 cup of the chicken stock and cook until almost all evaporated, about 2 minutes. Add the remaining 1/4 cup of stock and cook until almost all evaporated, about 2 minutes. Add the crawfish, remaining 2 teaspoons of Essence, and salt, and cook, stirring, for 1 minute. Add the cream, bring to a boil, and cook until the crawfish are warmed through and the sauce is thickened, 3 to 4 minutes.

Remove from the heat and serve with rice, garnished with the green onions and tomato concasse.

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

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Read all 1 reviews

  • on November 24, 2011

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    This recipe was outstanding. I used frozen whole kernel corn instead, my entire extremely picky family loved it. Will make again and again.

    people found this review Helpful.
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