Crawfish Maque Choux

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4-6

  • ½ cup butter
  • 1 small yellow onion, finely chopped
  • 1 cup chopped red pepper
  • ½ cup chopped banana or poblano pepper
  • 3 green onions, minced, white and green parts separated
  • 1 pound Louisiana crawfish tails with fat
  • 1 tablespoon Creole seasoning
  • 2 cups fresh corn kernels
  • 1 cup heavy cream, or more as needed
  • salt, black pepper, and cayenne pepper to taste; splash of hot pepper vinegar if desired
  • ½ cup chopped flat leaf parsley
  • 8 to 10 basil leaves, thinly sliced

Crawfish Maque Choux

Click image to enlarge



Melt butter in a skillet set over medium heat. Add onion, red pepper, banana or poblano pepper, and white onion parts and sauté until onion is translucent, 6 to 8 minutes. Add crawfish, Creole seasoning, and corn kernels and cover; cook for 5 minutes. Stir in cream (if the crawfish had a lot of fat, 1 cup should be sufficient; add more if it’s dry), bring to a bare simmer, and taste; add salt, pepper, and cayenne as desired; taste and add a splash of vinegar if it needs a little lift.

Stir in parsley and basil and serve at once.


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