Crawfish Corn Macque Choux 

"Macque Choux" is a dish that the Native Americans 
introduced to the Cajun & Creoles of Louisiana. 
It is best prepared with fresh corn however you may 
substitute canned if that is all that is available. 

one-half stick butter 
3 cups fresh cut corn 
one-half cup chicken stock 
1 cup chopped onion 
one-half cup chopped bell pepper 
one-half cup chopped celery 
2 teaspoons minced garlic 
1 10 oz. can Rotel tomatoes drained 
2 teaspoons Tony Chachere's Creole Seasoning 
1 teaspoon salt
1 teaspoon black pepper 
1 teaspoon hot sauce 
2 cups heavy cream 
1 lb. Louisiana crawfish tails 
2 tablespoons minced parsley 
3 tablespoons chopped onion 
6 cups cooked rice 


1. Heat butter in medium saucepot. Add corn and sauté for 2 minutes.
Add Crawfish tails and simmer for 10 minutes.
 
2. Add chicken stock, onion, bell pepper, celery & Rotel tomatoes. 
Turn heat up and cook until all of chicken stock has evaporated.
 
3. Add garlic, Tony Chachere's Creole Seasoning, salt, pepper, 
hot sauce and heavy cream. Bring to a boil.
 
4. Reduce heat and simmer for 10 to 12 minutes until cream 
starts to reduce and thicken.
 
5. Add parsley and green onions. Serve with steamed white rice. 
Yields 6 servings.