Tres Cajun Crawfish Maque Choux Mock Shoe Food

CAJUN CORN MAQUE CHOUX

Steps:

• Shuck corn by removing the husks and silky tassels. Cut kernels from cob. Run knife up and down cob to remove any residual corn "milk". (See Tip 2)
• Melt butter in large skillet over medium heat. Add onion; sauté 5 minutes, or until onion begins to turn translucent. Add bell pepper and jalapeño pepper; continue sautéing for 3 minutes.
• Add Cajun/Creole seasoning and salt; stir to combine.
• Add corn and cook, stirring occasionally over medium heat until corn is tender, 10 to 12 minutes.
• Add cream; cook an additional 2 to 3 minutes.
• Correct seasonings.
• Yield: 4 servings.

CRAWFISH AND CORN MAQUE CHOUX

Steps:

• 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.

TRE'S CAJUN CRAWFISH MAQUE CHOUX (MOCK SHOE)

Steps:

• Cook bacon in a frying pan until crisp.
• Drain on paper towels, crumble and set aside.
• Melt butter in the bacon fat over medium heat.
• Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
• Stir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more minutes, stirring occasionally.
• Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
• Remove from heat.
• Stir in crumbled bacon and serve.

CAJUN CORN MAQUE CHOUX

Steps:

• Heat the bacon fat in a large skillet over medium-high heat.
• Add onion to the pan and sauté until translucent, about 5 minutes.
• Add bell pepper and sauté until beginning to soften, about 3 minutes.
• Add the corn, jalapeno and garlic. Sauté 2 minutes.
• Stir in the cream. Simmer until the sauce begins to thicken, approximately 4-5 minutes.
• Stir in green onion, parsley, and basil.
• Season to taste with salt, pepper, and hot sauce, if desired.

CAJUN CORN MAQUE CHOUX

Steps:

• 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
• 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
• 3. Serve garnished with the scallion greens and reserved bacon.

CAJUN - CREOLE MAQUECHOUX

Steps:

• Shuck the corn and remove all of the cornsilk.
• Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it.
• Melt the butter in a large saucepan or pot over medium-high heat.
• Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
• Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
• Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
• Adjust seasonings to taste.