Crawfish Macque Choux with Fried Eggplant

Main Course

Recipe courtesy of Louisiana Kitchen & Culture, Premiere Issue (May/Jun 2012)

Serves 6

  • 1/2 stick butter
  • ​1 medium onion, chopped
  • ​1/2 green bell pepper, chopped
  • ​2 stalks celery, chopped
  • ​3 cups corn kernels (fresh or frozen)
  • ​2 cloves garlic, minced
  • ​salt, pepper, and Cajun or Creole seasoning to taste
  • 1 (10-ounce) can chopped tomatoes with green chiles (such as Ro-tel)
  • 1/2 cup chicken broth
  • 1½ cups heavy cream or half and half
  • 3 cups Louisiana crawfish tails (about 1 pound, peeled)
  • 2 tablespoons chopped parsley
  • 1/4 cup thinly sliced green onions

​As Shown: served over fried eggplant; click for a recipe.

Crawfish Macque Choux 

Crawfish Macque Choux    

Click image to enlarge


In a large skillet, heat butter over medium-high heat. Add onion, bell pepper, and celery; sauté 5 minutes or until onions are translucent. Add corn, garlic, and seasoning; sauté 2 minutes. Add tomatoes; simmer until the liquid has evaporated. Add chicken broth and heavy cream; bring to a low boil, reduce heat, and simmer 15 minutes or until the liquid has reduced by half. Add crawfish tails; simmer 5 minutes. Add parsley and green onions; stir well.

Serve over fried eggplant(click for recipe)


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<p>I made this recipe when it came out in the first magazine.&nbsp; It was fabulous!!!&nbsp; We live in Vancouver, WA. but were visiting Louisiana - I picked up the magazine at a Winn-Dixie, purchased frozen Louisiana Crawfish and made it when we arrived at our kids home in Arizona.&nbsp; What a was even eaten the next day cold with chips.&nbsp; Needless to say, I ordered my subscription's the best magazine and I've NEVER tried a recipe that wasn't good.</p>

<p>Leah, I'm glad you're enjoying the magazine and the recipes; I agree, that crawfish macque choux was excellent.</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

<p>I made this for dinner on husband RAVEd over it; wanted a photo so he could show his coworkers and took the leftovers for lunch today....It was DELICIOUS!!! I was a little shy on the crawfish (peeled only 2 cups worth), so I improvised with another cup of boiled shrimp. Also used Italian Breadcrumbs instead of corn meal....IT WAS KILLER!</p>

<p>This recipe was published in our Premiere issue of the magazine. The magazine recipes (about 60 per issue) are not often published on this web site, you got lucky here. If you like this recipe consider a subscription to the magazine you'll receive 60+ exclusive recipes with every issue along with articles and stories about the people and places in Louisiana.</p>

james capparell

Site Admin

<p>Dawn, I'm glad you enjoyed it. It's a really pretty dish, and it tastes as good as it looks.</p>