Print Recipe

Cajun Crawfish Maque Choux

Cajun Crawfish Maque Choux Recipe

Ingredients:

  • 1 lb. Louisiana crawfish tails
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/2 lb. okra, thinly sliced
  • 1 cup fresh corn
  • 2 cups of tomato purée
  • 1 Yukon gold potato, diced & roasted
  • 1 qt. shrimp stock
  • 1/2 lb. butter
  • 1/2 lb. flour
  • 2 bay leaves
  • 1 tsp. fresh thyme
  • 1 tsp. fresh oregano
  • 1 tsp. cayenne
  • Hot sauce to taste
  • Salt & pepper to taste

Directions:

  1. In a large saucepot, melt butter and combine with flour to make a roux. Add onions, celery, pepper, and garlic to roux and cook until onions are translucent.
  2. Add tomato purée, bay leaves, and stock (if you do not have stock, water can substitute) bring to a simmer and cook for 20 minutes, or until you cannot taste the flour anymore.
  3. Add herbs, cayenne, diced potato, and crawfish, cook for 5 more minutes on medium heat.
  4. Season with salt, pepper, and hot sauce.

Recipe and photo courtesy of Louisiana Seafood.

More Cajun and Creole Recipes



Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com