Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page

 

CRAWFISH MAQUE CHOUX[1]                              Commander's PalaceChef: Jamie ShannonNew Orleans, Louisiana, 70130

Stock:

5 pounds live crawfish
1 ounce garlic
1 white onion
bunch celery
1 green pepper
1 pinch cayenne
1 pinch salt

Crush live crawfish in pot and add cold vegetables. Saute until slightly cooked, about two minutes. Add one gallon cold water. Bring to a boil and skim, simmer for 30 minutes. Strain stock through fine china cap or cheesecloth. Set aside. All vegetables should be diced small or roughly chopped. 

Roux:

1 cup vegetable oil or peanut oil with a high smoking point
1 cup flour
bunch celery, small dice
1 green pepper, small dice
1 ounce garlic, small dice
1 onion, small dice

While stock is cooking, make roux. In a heavy gage sauce pot heat up vegetable oil, or any high smoking point oil. When oil comes to smoking point add flour. Stir constantly, do not burn. Add other half of the flour and stir. Note: be very careful not to burn yourself. Stir about 5 minutes. Flour should be dark brown, the color of chocolate. Pull off heat, add vegetables.  Vegetables will caramelize and stop cooking the roux. Put back on heat, add strained stock to roux, constantly stirring. Bring sauce to boil and simmer for 15 minutes, constantly skimming. Season to taste. 

Maque Choux:

1 ounce garlic, minced
3 ounces oil
2 green peppers, small dice
1 yellow pepper, small dice
1 red pepper, small dice
2 cups onion, small dice
3 cups fresh corn, shucked from the cob
2 cups sliced fresh okra
3 tablespoons creole seasoning
3 crawfish tails
Steamed rice
2 bunches green onion, for garnish
1/4 pound crisp bacon

In a large saute pot, heat oil. Add garlic and let toast until golden brown. Do not let burn. Add the peppers, onions, corn, okra, creole seasoning and cook until tender. Add crawfish tails and saute until hot.  Add sauce, taste for seasoning. Serve with steamed rice and garnish with green onions and bacon crisps.


[1] At the time I printed up this version of the cook book, I had not yet experimented with  this recipe.  I have, however, seen it made!.  If you follow the recipe, I am confident you will be happy with the results.