"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
Save Recipe Print
Total:
55 min
Prep:
20 min
Cook:
35 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.

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

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crawfish Boil

Recipe courtesy of Alton Brown

Crawfish Boil Recipe for 40 to 45 Pounds of Crawfish

Recipe courtesy of Jay Francis - Wade Moseby or Cameron Waner UNKNOWN

Corned Beef

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Fresh Corn Salad

Recipe courtesy of Ina Garten

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Deconstructed Mexican Style Corn

Recipe courtesy of Chris Santos

Browse Reviews By Keyword

          Latest Stories